• 150g bacon rashers, rindless
  • 4 fl at mushrooms, stems trimmed olive oil spray
  • 4 whole grain muffins, split
  • 4 eggs
  • 80g baby spinach leaves


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.