Bacon and Poached Eggs

Fry the bacon in a pan until crispy. Remove the bacon from the pan and set it aside. In a separate saucepan, fill it with water and bring it to a gentle simmer. Add a splash of vinegar if desired. Crack the eggs into separate cups or ramekins.

Create a gentle whirlpool in the simmering water and carefully slide the eggs into the whirlpool.

Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Serve the poached eggs with the cooked bacon. Season with salt and pepper.