Recipes

• 8 slices
  Lilydale^® Turkey Bacon
• 1
  medium bulb fennel, with fronds
• 2 tbsp (30 mL)
  olive oil
• 1
  onion, chopped
• 1
  large sweet potato, diced
• 1/2 tsp (2 mL)
  each salt and pepper
• 4
  poached eggs

1. Cook Lilydale^® Turkey Bacon according to package directions. Remove fronds from fennel bulb, chop and reserve. Chop fennel.
2. Heat oil in large skillet set over medium heat; sauté onion and fennel for about 5 minutes or until softened. Add sweet potato; sprinkle salt and pepper over top. Sauté for 12 to 15 minutes or until sweet potato is tender and golden; spoon onto plates. Top each with two slices of Lilydale^® Turkey Bacon and poached egg. Garnish with reserved fennel fronds.

To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side. Heat until water simmers gently; stir in 1 tsp (5 mL) vinegar. Break each egg into small dish; holding dish just above simmering water, slip each egg into water. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired doneness. Remove eggs with slotted spoon; drain well on paper towel.