Poached Eggs Sugo with Bacon & Mushroom Crumb

This simple Italian inspired meal will serve you well. Whether it be for breakfast, lunch or dinner, you'll want it all the time!

Ingredients (1 Serve)

Poached Eggs:

2 Free Range Eggs

1 Tablespoon Vinegar

Frying Pan with 5cm deep of water


1 Can of Diced Italian Tomatoes

1 Garlic Clove (crushed)

¼ Brown onion finely chopped

Olive Oil (2 tbsp)

4-5 Slices of Chilli (optional)



Bacon and Muschroom Crumb:

2 Rashers Bacon (finely diced)

2 Mushrooms (finely diced)

2-3 Sprigs of Thyme

1 Tbsp Olive oil

2 Tbsp Bread Crumbs

Simple Sugo

1. In your saucepan, heat the olive oil over medium heat

2. Add the garlic, onion, chilli, salt and pepper. Cook for 1 minute.

3. Add the tomatoes, squishing them as you put them in the pan.

4. Bring to the boil.

5. Simmer for a further 10 minutes or until the sauce has thickened and reduced by half.

Simple Poached Eggs in a pan

This gives you a poached egg with a flatter appearance but is easier to do if you want to cook two at once.

1. Crack your egg into a bowl or onto a saucer. If there is any very runny white surrounding the thicker white then tip this away.

2. Bring a pan of water filled at least 5cm deep to a simmer. Don't add any salt as this will break up the egg white.

3. Tip the egg into the pan. The yolk should follow the white.

4. Cook for 2 minutes then turn off the heat and leave the pan for 8-10 minutes.

5. Lift the egg out with a slotted spoon and drain it on kitchen paper.

Bacon and Mushroom Crumb

1. In your saucepan, heat the olive oil over medium heat

2. Add the bacon in and stir until the fat starts to render

3. Add mushroom and stir for 1 minute

4. Add bread crumbs and continue stirring for another 2 mins or until the bread crumbs have browned.

5. Turn heat off and sprinkle thyme over the top and mix through.

Plate and Serve

Place 3-4 Tablespoons of Sugo on a plate. Place poached eggs on top. Add 2-3 tablespoons of Bacon and Mushroom crumb to the side and sprinkle more Thyme if desired. Serve with toasted Pane Di Casa or any crusty toasted bread of your choice.