Linguine in Cream Sauce with Poached Eggs and Bacon

Ingredients

• •2 strips bacon
• •2 large eggs
• •160 grams linguine
• •½ cup milk
• •½ onion
• •1 Dash pepper
• •½ teaspoon salt
• •½ cup whipping cream

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Method

From foodista.com — read the original

1. 1Cut 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.
2. 2Drain 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.
3. 3Put the eggs in and cover the lid. Do not stir right away.
4. 4Let it sit for about 4 minutes and gently scoop it out with a ladle. Fry the bacon until crispy.
5. 5Drain and set aside. Stir fry the onion in the same pan.
6. 6Add 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.