Epic Bacon And Egg Muffins
Serves
4
Preparation
5
minutesCooking
15
minutesIngredients
4 4 free-range eggs
2 Tbsp 2 milk
1 Tbsp 1 finely chopped chives, plus extra to serve
Sea salt and freshly ground pepper, to season
8 8 rashers rindless middle bacon
3 tsp 3 extra virgin olive oil
½ cup ½ shredded tasty cheddar cheese
260g 260g packet (4 pkt) sourdough English muffins, halved
¼ cup ¼ whole egg mayonnaise
¼ cup ¼ tomato chutney
1 cup 1 baby rocket leaves
Method
- Whisk together eggs, milk and chives in a bowl or jug. Season and set aside.
- In a frying pan, over medium-low heat, fry bacon to your liking. Drain on paper towel.
- Heat a large non-stick frying pan over medium heat. Add oil, then pour in egg mixture. Once egg starts to set, use a spatula to gently push the egg from the edges of the pan into the centre. Allow the uncooked egg mixture to run to the edges, tilting the pan to help coat the base with an even thickness of egg. Then cook, without stirring, for about 2 minutes or until egg mixture has almost set. Top with cheese and set aside. The egg will continue to cook, and cheese melt, once it has been removed from the heat.
- Meanwhile, toast muffins. Spread bases with mayonnaise and tops with chutney.
- Cut egg disc into 8 pieces. Layer muffin bases with rocket, egg, bacon, extra chives, and finally the muffin tops. Serve immediately.
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