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Linguine in Cream Sauce with Poached Eggs and Bacon

From Stones River Market

<p>Here is another recipe from where local products can be used.</p>
Source: Anncoo Journal through Foodbuzz ( (Entered by John Erdmann)
Serves: Serves 2

1 cup linguine (cooked)
1/2 onion
2 strips bacon
2 eggs
1/2 cup milk
1/2 cup whipping cream
1/2 tsp salt or to taste
dash black pepper

Step by Step Instructions
  1. Cut each strip of bacon into halves. Peel and chop onion.
  2. Cook the linguine in lightly salted water with a touch of oil according to the instruction on the package. Drain and set aside.
  3. 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.
  4. 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.
  5. Toss the linguine into the sauce and serve.
  6. Top with bacon and poached egg.