Poached Egg, Bacon & Parsnip Porridge

recipe

• 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!