Deep filled Bacon and Egg Muffins
Deep filled Bacon and Egg Muffins.
Preparation time: under 10 mins.
Serves 4 kids or 2 adults
Ingredients:
4 Irwin's muffins
6 free range eggs
5 slices quality back bacon
1 tbsp Mayonnaise (optional)
To make:
Boil eggs for 5 minutes, peel and chop. Grill bacon until crispy, remove any fat and chop into thin slices. Combine the egg and bacon with a spoonful of mayo or a slug of olive oil.
Toast muffins and fill with egg/bacon mixture.
Serve hot or cold for breakfast or with a crisp green salad for lunch.