Maple-roasted bacon and poached egg muffins
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Cook your bacon in a sweet and savoury sauce, then serve with silky eggs and crunchy muffins for a breakfast to remember
Ingredients
Maple syrup
1½ tbs
Ground cumin
1 tsp
Shortcut bacon
215 g, (buy 6 x 40g slices), fat trimmed
Egg(s)
6 medium
Wholemeal English muffin
3 individual, (3 x 65g), split
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Meanwhile, grill or toast muffins. Serve muffin halves topped with bacon and eggs and seasoned with pepper.
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