Bodnant’s executive chef Hefin Roberts cooks home cured bacon steaks with poached eggs and sweet potato wedges using this month’s £20 Lean Meat Bundle
4 x home cured bacon steaks
4 sweet potatoes
50ml olive oil
Sea salt and pepper
6 x Thyme sprigs
50ml white wine vinegar
Turn the oven on to 180oc. Cut the sweet potatoes into wedges, drizzle the oil over the potatoes and sprinkle the thyme leaves over the potatoes along with the sea salt and pepper. Place in oven for 30 minutes, shaking occasionally.
In the meantime turn a grill on full power, place the bacon steaks on a grill pan and place under the grill, also turning occasionally until crispy and cooked thoroughly.
Bring a pan of water to a steady simmer and pour in the white wine vinegar, gently crack the eggs into the pan and slowly and carefully pour the eggs in. Cook them in batches if you are not confident in cooking all at once. This will be easier and you can control the cooking better. Plate up the roasted sweet potatoes along with the grilled bacon topped off with a couple of your poached eggs.