Poached Eggs with Funghi and Bacon Fricasse
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Preparation steps
1.
Fry the bacon in an ungreased non-stick pan and then add the mushrooms and cook them over a hot flame until all their juices have evaporated. Lower the heat and cook for 3 to 5 minutes until they begin to brown a little; season with pepper and cover. Take off the heat and place to one side.
2.
Fill a large pan with water and the white vinegar and bring to the boil until it bubbles vigorously. Using a straining spoon, gently place the eggs in the bottom of the pan and cook for 5 minutes. When the cooking time is up, immerse them in a basin of iced water and carefully peel them.
3.
Add the finely chopped parsley to the fried mushrooms and reheat them for 1 minute over a medium/high heat, frying them briskly.
4.
Arrange a few rocket leaves on each plate, add the fried mushrooms and place a peeled egg on each plate. Cut the eggs in two and grind a little pepper over the top when you are ready to serve.
