Mange tout, bacon and poached egg salad

Ingredients
A small handful of mange tout (topped and tailed)
A handful of salad leaves
2/3 rashers of smoked bacon
1 egg (hen or duck)
Tablespoon of Malt Vinegar
Salt and Pepper
Salad dressing (Optional)

Method
1. Put a pan of water (minimum of 4 inches deep) on to boil with salt and a tablespoon of malt vinegar. Bring to the boil. Turn the heat down so that it’s still boiling but bubbles are just breaking the surface (rolling boil).
2. Meanwhile, put a frying pan on heat and pick your leaves to required size. Fry the bacon in no oil and poach the egg for 3 – 3.5 minutes until soft.
4. Arrange the mixed leaves around the outer edge of the plate. Put the picked and washed mange tout in the middle of the plate. Remove your poached egg from the pan and dry off on a paper towel. Place the bacon on top of the mange tout and the egg on top of the bacon.
5. Optional: Dress the salad but not the mange tout. Add a slight sprinkling of cracked pepper and salt just prior to serving.