8 short lean bacon rashers, trimmed
100 g baby spinach leaves, washed
70 g baby rocket salad leaves, washed
8 roasted roma tomato, halves
50 g char-grilled capsicum strips
4 eggs
Cracked black pepper to taste
Toasted wedges of turkish bread to serve

1. Pre-heat a large non stick frying pan on medium heat for 2 minutes.

2. Place bacon rashers under the pre-heated grill and grill for 4-5 minutes or until crisp. Keep warm.

2. Toss together the spinach and rocket leaves and arrange in large individual serving bowls.

3. Warm the roma tomatoes, capsicum strips and ham in the pre-heated pan. Keep warm.

4. Clean pan and heat 5 cm of water until almost simmering on a low heat, break the eggs into the pan and poach until soft.

5. Arrange the tomatoes, capsicum and bacon rashers over the salad leaves and top each bowl with a poached egg.

6. Garnish with cracked black pepper and serve with toasted Turkish bread.

Note:
Delicious served with hollandaise or a simple avocado mayo