Recipes

Mushroom, Egg and Bacon Muffins

Ingredients

150g bacon rashers, rindless


4 fl at mushrooms, stems trimmed olive oil spray


4 whole grain muffins, split


4 eggs


80g baby spinach leaves


Method

  • 1

    Grill the bacon on a tray for 2-3 mins on each side until crispy. Drain.

  • 2

    Generously spray mushrooms with oil. Place stem-side down on tray. Grill for 2 mins until just softening. Turn and grill for a further 2 mins until tender. Set aside, cover and keep warm.

  • 3

    Lightly grease a pan with oil spray. Fry the eggs until yolk is almost set.

  • 4

    Toast the muffins until golden.

  • 5

    Place the spinach leaves on toasted muffin bases. Top each with an egg, grilled mushroom and bacon rashers. Season with salt and pepper. Top with muffin tops and serve immediately.

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