Raymond Blanc poached egg with tomato fondue recipe

Raymond Blanc served up poached egg with tomato fondue and crispy bacon on Raymond Blanc: How to Cook Well.

The ingredients consist of: fresh eggs, water to poach the eggs, salt, and a splash of vinegar.

For the tomato fondue: garlic clove, fresh rosemary, fresh tomatoes, salt, black pepper, olive oil and sugar – optional.

To garnish: crispy bacon.

Raymond says: “To poach many eggs for your diners, poach each batch for 3 minutes then place in cold water to stop the cooking process. Return the eggs to the pan for a further 1.5 minutes just before serving.”