Maple-roasted bacon and poached egg muffins
Cook your bacon in a sweet and savoury sauce, then serve with silky eggs and crunchy muffins for a breakfast to remember
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 maple 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.
- Half-fill a large deep frying pan with water and bring to a simmer. Carefully crack one egg into a cup, then slide egg into water. Repeat with two more eggs. Poach eggs gently for 3–4 minutes or until egg whites are set and yolks are still soft or cooked to your liking. 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 muffins. Serve muffin halves topped with bacon and eggs and seasoned with pepper.
SERVING SUGGESTION: Baby rocket leaves