Breakfast muffin recipe
information
Calories per serving 300
ingredients
25 g (1 oz) lean rasher of back bacon
1 large open cup mushroom
1 medium tomato, halved
low fat cooking spray
1 English muffin, halved
1 egg
1 large open cup mushroom
1 medium tomato, halved
low fat cooking spray
1 English muffin, halved
1 egg
method
1. Preheat the grill to a medium high heat.
2. Arrange the bacon, mushroom and tomato halves on the grill/broil rack, and spray the mushroom and tomato with a little low fat cooking spray. grill/broil them all for 2-3 minutes, and then turn them and add the muffin halves to the grill rack. Grill for a further 2-3 minutes until the bacon is cooked.
3. Meanwhile, bring a medium size saucepan of water to the boil. Swirl the water with a spoon and crack the egg into the swirling water Poach the egg for 3 minutes and then drain it on a double sheet of kitchen paper.
4. Place half a muffin on a warmed plate and top with the tomato, bacon and mushroom. Carefully place the poached egg on top and cover with the other muffin half.
Serve immediately.
2. Arrange the bacon, mushroom and tomato halves on the grill/broil rack, and spray the mushroom and tomato with a little low fat cooking spray. grill/broil them all for 2-3 minutes, and then turn them and add the muffin halves to the grill rack. Grill for a further 2-3 minutes until the bacon is cooked.
3. Meanwhile, bring a medium size saucepan of water to the boil. Swirl the water with a spoon and crack the egg into the swirling water Poach the egg for 3 minutes and then drain it on a double sheet of kitchen paper.
4. Place half a muffin on a warmed plate and top with the tomato, bacon and mushroom. Carefully place the poached egg on top and cover with the other muffin half.
Serve immediately.
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