Mediterranean Poached Egg Breakfast

• 2 slice Garlic Naan Bread
• 4 slice Bacon
• 1/3 cup Pesto
• 2 slice Cheddar Cheese
• 4 large Eggs
• 4 slice Tomatoes
• 5 small Yukon Gold Potatoes
• 1/2 cup Fresh Tyme
• 1 cup Extra Virgin Olive Oil
• 3 tbsp White Wine Vinegar
• 3 tbsp Chopped Garlic
• 1 Chopped Yellow Onion
• 1/4 cup Fresh Parsley

1. Preheat Oven to 250F.
2. Spread pesto on the Garlic Naan and place cheese slices on top.
3. Warm in the oven for 10 - 15 minutes.
4. Cook, Drain, and Set aside Bacon
5. Chop potatoes into small cubes and add to hot frying pan with extra virgin olive oil, garlic, and onions.
6. Saute on medium heat until potatoes are golden brown.
7. Bring large pot o water to a rolling boil and add white wine vinegar.
8. Crack eggs one at time into a bowl and slowly let the egg slide into the boiling water.
9. Tip: Spin the water with a spoon before pouring the egg in to the egg white stay close to the egg yolk!
10. Repeat for each egg and set eggs aside.
11. Take the Toasted Naan out of the oven, place the sliced tomatoes on top, then the bacon, and then add the poached eggs on top.
12. Salt and Pepper the poached eggs to you liking.
13. Garnish with fresh chopped parsley.
14. Add the garlic potatoes on the side and enjoy!

garlic, bacon, pesto, cheddar cheese, eggs, tomatoes, potatoes, fresh tyme, olive oil, white wine vinegar, garlic, yellow onion, fresh parsley

Taken from cookpad.com/us/recipes/339067-mediterranean-poached-egg-breakfast (may not work)