• Spring onion, poached egg, bacon and crispy eschalots.

This little number is basically a version of eggs and bacon with toast, fairly standard breakfast fare yet in a fancy new incarnation. This dish highlights the gentle sweetness of spring onion.






Skill level

Average: 4.3 (7 votes)


  • 30 g butter
  • 40 g fatty bacon, cut into rough 5 mm dice
  • 1 tbsp capers
  • 1 tbsp thinly sliced sage
  • 1 cup crust–less sourdough, cut into rough 1 cm dice
  • 2 tbsp crispy eschallots (see Notes)
  • 6 medium spring onions, cleaned, root trimmed and cut into 8 cm lengths
  • 4 eggs

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place a large frying pan over medium heat and add in the butter and bacon. Stir it around as the butter melts and the bacon starts to sizzle. Once the pan gets hot and the bacon begins to colour and fry, about 10 minutes, add in the capers and stir.

Give the mix another minute or so before you add in the sage and stir through again. At this stage, add in the bread, give everything a thorough mix and turn the heat down to low. Continue cooking and stirring for another 5 minutes or so. Turn the bread mix out into a bowl, add in the eschallots and some pepper and give it all a good mix to combine. Set aside in a warm spot.

Have a pot of boiling salted water on the go and lower in your shallot lengths. Simmer for 1 minute before removing them from the pot and letting them drain on some paper towel. Keep them in a warm spot.

Use the same water to gently poach your eggs. Once the eggs are ready, transfer them to the paper towel for a moment to drain.

Divide the shallot lengths between two plates, arranging them nicely. Gently place two eggs atop each shallot pile. On top of this, divide the crispy bread mix, some sitting on the eggs and the rest cascading down. Serve immediately.



• Crispy eschallots are available at Asian grocers.

• This recipe is also really good as a side dish.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Tiffany Page.

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This recipe is part of The seasonal cook: Onion column.

View previousThe seasonal cook columns and recipes.