4 muffins split
8 medium size eggs
2 tbsp single cream or milk
1 tbsp vegetable or sunflower oil
3 oz (75 g) bacon, chopped
1 small leek, sliced
50 g baby button mushrooms, halved or left whole
salt and freshly ground black pepper
snipped fresh chives, to garnish
8 medium size eggs
2 tbsp single cream or milk
1 tbsp vegetable or sunflower oil
3 oz (75 g) bacon, chopped
1 small leek, sliced
50 g baby button mushrooms, halved or left whole
salt and freshly ground black pepper
snipped fresh chives, to garnish
method
1. Lightly toast the cut sides of the muffins. Keep them warm in a low oven.
2. Beat the eggs with the cream or milk and seasoning.
3. Heat the oil in a large saucepan and fry the bacon pieces for 2 minutes, stirring frequently.
4. Add the leek and the mushrooms and fry for a further 5 minutes, until the bacon pieces are lightly browned and the leek and mushrooms are soft.
5. Pour in the egg mixture and cook over a low heat, stirring frequently, until the eggs are just set.
6. Spoon the egg mixture over the toasted muffin and serve sprinkled with snipped chives.
2. Beat the eggs with the cream or milk and seasoning.
3. Heat the oil in a large saucepan and fry the bacon pieces for 2 minutes, stirring frequently.
4. Add the leek and the mushrooms and fry for a further 5 minutes, until the bacon pieces are lightly browned and the leek and mushrooms are soft.
5. Pour in the egg mixture and cook over a low heat, stirring frequently, until the eggs are just set.
6. Spoon the egg mixture over the toasted muffin and serve sprinkled with snipped chives.
serving amount
serves: 4
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