Linguine in cream sauce with poached eggs and bacon

Ingredients

• 160g Linguine
• 1/2 Onion
• 2 strips smoked bacon
• 2 Eggs (I used large eggs)
• Cream Sauce
• 1/2 cup Milk
• 1/2 cup Whipping cream
• 1/2 tsp salt or to taste
• Dash of black pepper

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Preparation

• 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.