by Sarah Steimer
- 3 pieces bacon, diced
- 1 cloves garlic, minced
- 1 bunch greens (I used a combination of turnip greens and arugula)
- 3/4 cup cherry tomatoes, quartered
- 2 eggs
- 2 teaspoons vinegar
- 2 slices good bread
Cook the bacon in a medium pan until crisp. Remove and let drain on a paper towel.
Pour out any excess grease from the pan (NOT down the drain, that can ruin your pipes), but do not wipe out the pan. Add the garlic to the still-hot pan over medium-low heat. Cook for about 30 seconds then add the greens and about 2 tablespoons water to remove some of the stuck bacon bits from the bottom of the pan and to wilt the greens. Add the tomatoes and cooked bacon to the pan. Toss until the greens are just wilted and remove from the heat.
Bring a medium pot of water and the vinegar, filled about 2 inches high, to the point just before simmering. Stir to remove any tiny bubbles that have collected on the bottom of the pot. Crack two eggs into a bowl and very carefully add the eggs to the water (you should basically put the bowl in halfway).
Every so often, use a spatula or slotted spoon to give the eggs a little lift so they don’t stick to the bottom. After about 3 minutes, lift one of the eggs out and give it a gentle poke with your fingers to check for consistency. The yolk hidden beneath the white shouldn’t feel too loose. I gave my eggs about 4 minutes because I prefer a slightly harder poached egg.
Divide the greens mixture between two plates. Add a piece of bread to each plate and top with the eggs. Season with fresh pepper.
Makes two servings.