Poached Eggs With Peas & Bacon

Prep Time
Cook Time
Ready In

"This is often served in Portuguese homes, especially in spring and Easter, it's easy to make and by the time you have the bacon cooked, the eggs are poached and all you have to do is put it all together"

Original recipe yields 4 servings


  • Serving Size: 1 (272.3 g)
  • Calories 390.2
  • Total Fat - 23.6 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 255.1 mg
  • Sodium - 817.7 mg
  • Total Carbohydrate - 15.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 4.9 g
  • Protein - 27.1 g
  • Calcium - 69.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.3 mg

Step 1

In a large skillet over medium heat, sauté the bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels.

Step 2

Reduce heat to medium then add the onion to skillet. Sauté in bacon fat until golden brown and slick, about 10 minutes.

Step 3

Meanwhile, fill a deep skillet with 3 inches water and add the vinegar. Place the skillet over medium heat and bring to a bare simmer. Break an egg into a 1/3-cup measuring cup and gently tip it into water. Repeat with the remaining eggs. Poach the eggs to taste, 3 to 4 minutes. Remove them with a slotted spoon, transfer to a plate, and trim any straggly ends. Cover and keep warm.

Step 4

Add the peas to skillet with onions and toss them until warmed. Add the tomato and bacon bits, and season with salt and pepper.

Step 5

To serve, transfer the pea mixture to a warmed serving bowl. Make an indentation in the peas for each egg, nestle in the eggs, and sprinkle with parsley.

Tips & Variations

No special items needed.


dienia b

really good breakfast for going gluten free

review by:
(29 May 2015)