I know my title is controversial and will cause a lot of debate. I mean, of course, my perfect bacon and eggs. I much prefer poached eggs to fried, demand fresh tomatoes on the side (ketchup or tinned can be nice but are no substitute) and I think that unless you have a tip top baker, muffins are consistently the best bread option for this breakfast. They are fuller than sliced white toast but less overwhelming than a doorstep slab.

As far as bacon goes, I was a committed unsmoked back bacon girl until recently whence I have also developed a little soft spot for smoky streaky - the choice is yours, but free range only for both eggs and bacon please.

Ingredients - PP
3 rashers bacon
2 eggs
1 muffin
1 handful toms (cherry/mini plums for preference, if not 1 or 2 whole ones)
1/4 capful balsamic
S&P, olive oil, groundnut/sunflower oil
white vinegar for poaching

Serves 1

1 Start by heating the oven to 200 degrees and tossing the toms in olive oil, balsamic, S&P
2 When oven is hot pop the toms in there, you can put the kettle on now, you’ve 10 mins grace
3 Heat the grill up, pop the kettle on again and put the bacon under the hot grill
4 When the bacon is nearly done (one side cooked, the second side halfway there) cut the muffin in half and pour the boiling water into a frying pan, deep as it will comfortably take (you don’t want it swishing over the side!) and add a heafty glug of white vinegar
5 When the water is simmering gently but with a decent swell break the eggs carefully into the pan - max 4 in one pan. Put the muffins on in the toaster
6 When it pops take them out and butter them swiftly - no rush, but no dawdling either - your eggs are now ready so lift them gently from the water with a slotted spoon onto the muffins, add the bacon and tomatoes to the plate and serve with a nice cup of tea and a glass of juice and the paper