Linguine in Cream Sauce with Poached Eggs and Bacon

Cut each strip of bacon into halves.

Peel and chop onion.Cook the linguine in lightly salted water with a touch of oil according to the instruction on the package.

Drain and set aside.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.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.Toss the linguine into the sauce and serve.Top with bacon and poached egg.