Linguine in Cream Sauce with Poached Eggs and Bacon
160 grams Linguine
2 strips smoked bacon
2 Eggs (I used large eggs)
1/2 cup Milk
1/2 cup Whipping cream
1/2 teaspoon salt or to taste
Dash of black pepper
Cut each strip of bacon into halves. Peel and chop onion.
Cook the linguine in lightly salted water with a touch of oil according to the instruction on the package. Drain and set aside.
Poach eggs in water ~ Boil about 1 litre of water add 1/2 tsp of white vinegar and stir well with a spoon. Put the eggs in and cover the lid. Do not stir right away. Let it sit for about 4 minutes and gently scoop it out with a ladle.
Fry the bacon until crispy. Drain and set aside. Stir fry the onion in the same pan. Add Cream and milk and let it simmer for a while then add salt and ground black pepper to taste.
Toss the linguine into the sauce and serve.
Top with bacon and poached egg.