Maple-roasted bacon and poached egg muffins
215 g, (buy 6 x 40g slices), fat trimmed
wholemeal English muffin
3 individual, (3 x 65g), split
1 x 3 second spray(s)
- Combine syrup and cumin in a small bowl. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add bacon and cook, brushing with maple mixture, for 4–5 minutes or until crisp. Drain on paper towel.
- Meanwhile, preheat oven to 100°C or 80°C fan-forced. Half-fill a large deep frying pan with water and bring to a simmer. Carefully crack 1 egg into a cup, then slide egg into water. Repeat with 2 more eggs. Poach eggs gently for 3–4 minutes or until egg whites are set and yolks are soft. Using a slotted spoon, transfer to a heatproof plate. Cover and place in oven to keep warm. Repeat with remaining eggs.
- Meanwhile, grill or toast the muffins. Serve muffin splits topped with bacon and eggs and seasoned with freshly ground black pepper.