RECIPE | Bacon & Egg Breakfast Muffin
Breakfast is one of those sacred things in the world of blogging. Show me a blogger who isn’t completely obsessed with breakfast (or brunch) dishes and I’ll show you a liar! The combination of carbs, eggs and bacon seems to be reserved for meals prior to 12pm and therefore everyone seems to feel the need to make it as gourmet as possible!
Sure, I’m as obsessed with fancy omelettes and quiches as the next girl, but can I be real with you for a second? You know what breakfast dish really gets me excited? McDonald’s breakfasts! I love love McDonald’s breakfast. Don’t look at me like that! I know you love it too! Some people are into the pancakes, some into the sausage and egg, but me… I’m all about the Bacon & Egg McMuffin.
But the problem with greasy take-out breakfast is, well, exactly that! It’s greasy take-out! Of course it tastes good, but feeling heavy and bloated is probably not the best way to start your day. So, to fulfil my love of the Bacon and Egg McMuffin without clogging my arteries on a regular basis, I have mastered the art of the home made “McMuffin”
(1 per muffin)
Short Cut Bacon
Spinach & Rocket
Hash Browns (optional**)
1. Split each English muffin in half and set cut side up on a plate. Set aside for later.
2. Cook bacon and eggs in a frying pan over medium-high heat. For this step I suggest investing in some egg rings. They are inexpensive and make putting your muffin together 1000 time easier! To use the rings, place them into your frying pan and crack an egg into each ring. Allow to cook for a few minutes until the bottom and edges of the egg are cooked. At this point you can usually remove the egg ring with some tongs and flip the egg over to cook the top side. If the rings wont come away easily, just flip the egg over - ring and all - and you can remove it after you have finished cooking by running a butter knife around the edge.
3. Meanwhile, slice your vegetables: avocado, tomato and wash and dry the spinach and rocket. Top one side of the English muffin with avocado tomato and spinach/rocket. Season with salt and pepper.
4. Take your egg fresh from the pan and put it on the other side of the English muffin. Here is the secret to getting that authentic “take-out” taste for your muffin - place a slice of cheese singles on top of your egg and top that with a peice (or two!) of crispy bacon. Of course you can use good quality cheeses instead, but trust me - its the processed cheese singles that you buy individually wrapped in plastic that will give you that guilty pleasure taste.
5. Take the two halves and sandwich them together! Voila! A healthier and even tastier take on the Bacon and Egg McMuffin!
** If you’re like me, and you think that the hash brown is what takes your muffin to the next level, you can buy them frozen from the supermarket and bake them in the oven while you’re cooking the rest of the meal. Personally, I like to sneak one into my muffin itself, because, that’s just how I roll…