Peas With Poached Eggs

• 6 ounces thick-cut slab bacon, sliced crosswise into 1/4 inch pieces. (see note)
• 1 yellow onion, diced
• 4 to 6 large eggs
• 3 cups (about 1 pound) frozen baby peas, thawed
• 1 medium tomato, seeded and diced
• Coarse salt
• Ground white pepper
• 1 tablespoon minced parsley for garnish
• Note: For a smokier flavor, reduce the amount of bacon to 3 ounces and add 3 ounces diced chourizo.

1. 1. In a large skillet over medium heat, saute bacon until crispy-chewy, about 5 minutes. Using a slotted spoon, transfer to paper towels. Reduce heat to low and add onion to skillet. Saute in bacon fat until golden brown, about 10 minutes.
2. 2. Meanwhile, fill a deep skillet with 3 inches of water and add vinegar. Place over medium heat and bring to a bare simmer. Break an egg into a 1/3 cup measuring cup and gently tip into water. Repeat with remaining eggs. Poach to taste, 3 to 4 minutes. Remove with a slotted spoon, transfer to a plate and trim neatly. Cover and keep warm.
3. 3. Add peas to skillet with onions and toss until warmed. Add tomato and bacon bits, and season with salt and pepper.
4. 4. To serve, transfer pea mixture to a warmed serving bowl. Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley. Instruct guests to scoop peas onto their plates and crown with an egg.

bacon, yellow onion, eggs, frozen baby peas, tomato, salt, ground white pepper, parsley, bacon

Taken from www.epicurious.com/recipes/member/views/peas-with-poached-eggs-50038967 (may not work)