Poached Egg, Bacon & Parsnip Porridge

Step 1

Peel and thinly slice the onion.

Step 2

Peel and cut the parsnips into pieces.

Step 3

Heat a saucepan and add a drizzle of olive oil. Add the onion and parsnip. Add salt and pepper and cook for 3 minutes over medium heat while stirring.

Step 4

Add water to the top (about 5cl per serving). Cover and cook for 25 minutes over medium heat.

Step 5

Heat a pot of water. Add one tablespoon of vinegar of your choice to the water. Bring to a gentle boil. Make a circular motion in the vinegar water to form a small swirl.

Step 6

Break your egg into a small bowl (1 egg per serving). Carefully pour the egg into the water and cook for 3 minutes at a gentle boil. (It is easier to cook the eggs one by one in the water). Set the eggs aside.

Step 7

Grill the bacon slices in a hot pan until crisp. Remove place on paper towels to drain off excess grease.

Step 8

Once the parsnips are cooked, remove the pan from the heat.

Step 9

Blend with butter until smooth.

Step 10

In a soup plate, place the cream of parsnip soup, the poached egg and the pieces of bacon. If you have some, add a few leaves of parsley, and drizzle with olive oil. It's ready!