Bacon and egg muffins
Prep:
10 mins
Cook:
10 mins
These delicious muffins are perfect for a lazy Sunday brunch.
Olive Oil
6 eggs
6 slices bacon
6 English muffins, split
2 tbsp butter
6 slices processed cheddar cheese
2 tsp olive oil
Cover a baking tray with baking paper and set aside.
In pot of water, gently poach the eggs for about 10 minutes until the are cooked and not gooey.
Add the oil to a frying pan and gently cook the rashers on a medium heat for 5 minutes on each side until they are cooked.
While the bacon is cooking, toast the muffins in a toaster and melt the butter in the microwave for 30 seconds.
As it pops up from the toaster, brush each muffin with the butter.
Place a slice of cheese, one slice of bacon and an egg on each muffin and cover with a top.
Serves
6
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Dairy, Eggs, Cheese
Recipe Type
Easy, Breakfast
Level of Difficulty
Easy
You can freeze any extras you make and simply reheat them in the microwave for two minutes.
