Full English Salad / Ensalada de Desayuno Inglés

serves 2

2 Free-range eggs

2 drops of vinegar

4 rashers of Oscar Mayer Bacon

6 slices of Morcilla de Burgos

5 cherry tomatoes

2 handfuls of mixed leaves

50ml olive oil

6 slices of bread

Freshly ground black pepper

Maldon sea salt

for the dressing

1 ripe tomato; finely grated, skins discarded

3 drops of Worcester Sauce

1 tbsp Jerez vinegar

3 tbsp olive oil

Freshly ground black pepper

Maldon sea salt

1. In a large heavy-bottomed pan, heat the olive oil. Once hot, place the bread slices in: they will absorb some of the oil and crisp up. Turn the fried bread over; adding more oil if necessary. Set aside and keep warm.

2.  In the same pan, fry the bacon and morcilla until nicely browned.  Set aside and keep warm.

now the dressing...

3. Put all the ingredients into a clean jar; put the lid on a shake. Adjust seasoning to taste. Chill in the fridge.

now...

4. Arrange the leaves on the plates and add the tomato halves; season to taste... this way you will have less plating up to do when the eggs are ready.

5. Bring a medium sized saucepan of water to the boil. 

6. Take the eggs out of the fridge and break one into a cup or small jug; add a drop of vinegar.

N.B. The vinegar will help the egg white stay together in the water.

7. Using a whisk, carefully stir the water to create a vortex; then gently tip in the egg: as near the centre as possible. Leave to cook for 3 minutes. Get the second egg ready.

8. Once the 3 minutes are up, remove the egg with a slotted spoon and set aside while you poach the other egg.

9. Finish the plating up and after shaking up the dressing; drizzle around the outside of the dish.