Linguine in cream sauce with poached eggs and bacon

Linguine in Cream Sauce with Poached Eggs and Bacon
Main Dish
2 servings
35 min




Preparation15 min
Cook time20 min
  • 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.
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