Waterloo Residences acknowledges that we live and work on the traditional territory of the Neutral, Anishinaabeg, and Haudenosaunee peoples. The University of Waterloo is situated on the Haldimand Tract, the land promised to the Six Nations that includes ten kilometers on each side of the Grand River.
Executive Chef Gordon Cooledge from Food Services shares his Poached Egg and Bacon sandwich recipe.
Read the recipe and follow along as Chef Cooledge teaches you how to cook in your suite from Columbia Lake Village - South.
- 2 fresh ciabatta rolls
- 4 pieces double smoked bacon
- 2 handfuls of arugula
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon vinegar
- 1/4 avocado or guacamole
- 2 large eggs
Warm the rolls
Slice rolls in half. Heat a non-stick skillet over medium-low heat and toast each roll half. Set aside.
Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
Fill a medium saute pan with about 2 inches of water and bring to a slow boil. When water is boiling, add the eggs and poach. Keep the water just below the boiling point (90 degrees celcius)
Cook each egg for about 4 minutes for a sofy yolk and cooked egg whites.
Assemble the sandwich: on one half of each roll layer 2 slices of bacon, 1 egg, and half of the greens., avocado Top with the other roll half.