Breakfast bacon with poached eggs

Gluten-free bacon is not a heathy food, but wonderful as a treat every now and then. Here I've added lots of goodness with the tomatoes and watercress to balance out the naughty bacon. Choose good lean back bacon and avoid streaky. This meal is high in protein and gluten-free.

Ingredients

1 tsp extra virgin olive oil 4 rashers of rindless smoked back bacon, all visible fat cut off 1 tsp white wine vinegar 2 fresh eggs 8 cherry tomatoes, halved Good handful of watercress Drizzle of balsamic vinegarFreshly ground black pepper

Method

• Brush a large non-stick frying pan with olive oil, using the tip of a pastry brush. Place the pan over a medium heat and add the bacon. Cook for 2 minutes until lightly browned, then turn and fry on the other side for another 3 minutes.

• While the bacon is cooking, half fill a medium non-stick saucepan with water, add the vinegar and bring to the boil. Turn the heat to low, so the water is only just bubbling. Crack the eggs into the water, one at a time, spacing them well apart. Cook for 2½ minutes.

• Add the tomatoes to the pan with the bacon and season with plenty of black pepper. Cook the tomatoes for about a minute until just beginning to soften, turning them once.

• Put a small pile of watercress on each plate. Put some bacon and tomatoes on the plates and drizzle with a dash of balsamic vinegar. Take the eggs out of the water with a slotted spoon and place them on top. Season with a little more pepper and tuck in right away while it’s all lovely and hot.