Fresh bacon and egg muffins
Who can resist everyone's favourite breakfast bacon and egg muffin made at home with premium fresh ingredients and family love?
Equipment
- Egg rings
Ingredients
- 4 tbsp softened butter
- 4 English muffins
- 8 slices Farmland thin sliced bacon
- 4 Better Eggs free range eggs size 7
- ½ cup water
- 4 slices cheddar cheese
Instructions
- Toast your English muffin halves until golden brown. Spread them with softened butter.
- While the muffins toast, heat a pan over medium heat. Add a knob of butter and cook the bacon for 1-2 minutes per side until browned.
- Oil your egg ring moulds, add a knob of butter to the pan and crack an egg in the ring making sure to break the yolk.
- Pour 1/2 cup of water into the pan, cover it with a lid, and steam the eggs for 2 minutes until set.
- To assemble your muffins, start by placing 4 bacon halves on the bottom half of the muffin, top with an egg, a slice of cheese and finish with the muffin top.
- Wrap in foil and let it sit for 30s so the muffin steams a little and the cheese softens.
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