Morning! Sunday means a lazy ass brunch here at I Love Cooking, and this morning that means a ramped up version of bacon and eggs. Our secret? We poach our eggs in barely simmering water for three minutes, tipping them into the middle of a whirlpool that we make by whisking the water just before popping the eggs in. While they are poaching, we crisp some Parma Ham under the grill, toast some soda bread and serve it all with a dollop of Ballymaloe relish. Feckin delicious and ready in under ten minutes. Nom.