Muffin stacks

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olive magazine

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Recipe by olive magazine

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1. Toast the muffins and trickle a little olive oil over each half.
2. Grill the bacon until crisp and griddle or grill the tomato slices for about 5 minutes until they are cooked but not too soft.
3. Poach the eggs in a frying pan of water at just below simmering point for 3-4 minutes then drain.
4. Stack up layers of bacon and tomatoes on the muffins, sprinkling basil between the layers and top with an egg.
5. Season and serve with the muffin lid on the side.

Per serving

412 kcalories, protein 26.8g, carbohydrate 32.3g, fat 20.4 g, saturated fat 5.4g, fibre 1.8g, salt 3.2 g

http://www.bbcgoodfood.com/recipes/3798/

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Ingredients

• 6 split English muffins
• 12 slices streaky bacon
• 3 thickly sliced tomatoes
• 6 eggs
• a small bunch of basil , roughly chopped

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 20 mins

Ingredients

• 6 split English muffins
• 12 slices streaky bacon
• 3 thickly sliced tomatoes
• 6 eggs
• a small bunch of basil , roughly chopped

Per serving

412 kcalories, protein 26.8g, carbohydrate 32.3g, fat 20.4 g, saturated fat 5.4g, fibre 1.8g, salt 3.2 g

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