Light Bites
International
InternationalBacon and Egg Muffin
The ultimate handheld breakfast: bacon and egg in a soft muffin. Basic is a quick fried-egg-and-bacon bap; Better adds a toasted English muffin, melted cheese and brown sauce; Ultimate brings dry-cure bacon, a soft poached egg and homemade hollandaise.
Nut-free
Better version
Toasted English muffin with smoked back bacon, melted cheddar and brown sauce.
Per serving£2.30
Total cost£4.60
Time20 min
Ingredients for 2
- 2 English muffins , split
- 4 slices smoked back bacon
- 2 free-range eggs
- 2 slices mature cheddar
- 15 g butter
- 2 tbsp brown sauce
Method
- Grill the back bacon until crisp at the edges.
- Fry the eggs in the butter, basting the tops so the whites set but the yolks stay soft.
- Toast the split muffins until golden and lay a slice of cheddar on the warm bases so it melts.
- Top the cheese with the bacon, then the fried egg.
- Spread the muffin tops with brown sauce, close the muffins and serve straight away.
Equipment
- grill
- frying pan
- toaster
The three ways, side by side
Budget
Fried egg and value bacon in a soft white muffin with ketchup.
Better
Toasted English muffin with smoked back bacon, melted cheddar and brown sauce.
Ultimate
Dry-cure bacon and a soft poached egg under homemade hollandaise on a brioche muffin.
