Although it looks daunting, this is relatively simple to whip up and, if you're skilful, you might not end up with many utensils to wash.
First, start with the bacon, frying them in their own fat. When they start to brown, you can then use the aromatic oil to fry other ingredients. This way, you use less oil and everything fried in bacon oil is nothing short of delicious.
While the bacon is frying, slice the haloumi cheese into 1cm thick slices. Remove the bacon from the heat and fry the haloumi cheese in the bacon fat. In the same pan. position the tomatoes to cook them in the bacon fat and when the skin looks slightly shrivelled, remove from heat. Haloumi cheese should be brown on both sides when you remove them.
Add a knob of butter to the remaining bacon fat to cook the mushrooms. Cook until the mushrooms darken in colour. Add a pinch of powdered chicken stock or just salt if you don't have this.
Cook the poached eggs last.
1. Bring a medium pot of water to a rolling boil and add a spoonful of vinegar (use white vinegar or mirin)
2. Crack an egg into a bowl. Do not crack the egg directly into the pot as you want to drop it gently in to keep the yolk in tact.
3. Swirl the water gently with a spatula and time 2.5-3 minutes. You will see the whites starting to coagulate and once you can safely turn the egg over in the pan with the precious yolks enveloped in the whites, you can take it out gently.
Note: you should cook eggs one at a time.
While the eggs are poaching, cut a generous slice of fresh bread and toast it. You can also butter your toast and fry it on a pan, but otherwise serve eggs on the toasted bread and top with freshly cracked black pepper. Bon appetite!
