We were given some excellent bacon, usually eaten for breakfast, but here's something for dinner, instead. Cook new potatoes, cool and slice lengthwise.
Fry the bacon until crisp, set aside and keep warm. In the bacon fat, sauté the potato until tinged with brown, add chopped shallots and garlic and continue
cooking until soft. Add cooked broad beans and a knob of butter, season well, then pile onto hot plates. Top with the bacon slices, crown with a poached egg,
chopped chives and a final grind of black pepper.