Slice the thick-cut slab bacon crosswise into 1/4 inch pieces.

Dice the yellow onion.

Thaw the frozen baby peas.

Seed and dice the tomato.

Mince the parsley for garnish.

In a large skillet over medium heat, saute bacon until crispy-chewy, about 5 minutes.

Transfer the bacon to paper towels using a slotted spoon.

Reduce heat to low and add onion to skillet.

Saute in bacon fat until golden brown, about 10 minutes.

Fill a deep skillet with 3 inches of water and add vinegar.

Place over medium heat and bring to a bare simmer.

Break an egg into a 1/3 cup measuring cup.

Gently tip the egg into the simmering water.

Repeat with remaining eggs.

Poach to taste, 3 to 4 minutes.

Remove with a slotted spoon, transfer to a plate and trim neatly.

Cover and keep warm.

Add peas to skillet with onions and toss until warmed.

Add tomato and bacon bits, and season with salt and pepper.

Transfer pea mixture to a warmed serving bowl.

Make an indentation in peas for each egg, nestle in eggs and sprinkle with parsley.

Instruct guests to scoop peas onto their plates and crown with an egg.