Egg and bacon sandwich with avocado and tomato
45 g, (buy 2 x 25g slices), fat trimmed
wholemeal English muffin
4 individual, (4 x 65g), split, toasted
½ medium, cut into 8 slices
1 medium, Roma variety, cut into 8 slices
2 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook bacon for 1 minute each side or until lightly browned. Arrange 1 slice bacon on each muffin base.
- Lightly spray same pan with oil and heat over medium heat. Lightly beat eggs in a medium bowl. Season with salt and pepper. Cook eggs, stirring, for 1-2 minutes or until starting to set but not dry. Place 1/4 of eggs on top of bacon. Top each with 2 slices avocado and 2 slices tomato. Cover with muffin tops. Serve.