Recipe adapted from taste.com.au

Sandwich press bacon and egg muffins recipe

Name: Sandwich press bacon and egg muffins recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 rindless short cut bacon rashers; 4 English muffins, split; 4 cheddar slices; 4 eggs; Spinach, to serve; Rocket, to serve; Barbecue sauce, to serve

(0)

servings

4

prep time

5m

cook time

15m

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With just a few simple ingredients and a sandwich press, you can have a hot, delicious breakfast in minutes! These muffins are so versatile - perfect for a busy morning or for a weekend brunch. The combination of crispy bacon, fluffy eggs, and melty cheese all sandwiched between a toasted English muffin is sure to satisfy those savoury morning cravings. What’s more, our inspired food director, Michelle, has come up with three amazing ways to spice up this already tasty recipe! Try the deluxe version by omitting the bacon and top the egg with smoked salmon. Finish with a dollop of hollandaise instead of barbecue sauce. Alternatively, you can try an Italian twist - change cheddar for provolone; barbecue sauce for pesto; and bacon for fresh prosciutto! And don’t worry, she’s thought of everything with a vegetarian option. Omit the bacon and top with smashed avocado and thinly sliced green shallot. So many options created from a simply, but delectable meal.

7 Ingredients

4 Method Steps

Step 1

Preheat a 4-slice sandwich press. Place the bacon and mufins, cut-side down, on the press hot plate and cook for 2 minutes or until lightly browned.

Step 2

Turn over the bacon and muffins. Place a cheddar slice on 2 of the muffin halves.

Step 3

Crack eggs individually onto the press. Lock the height on the side of the press to just above the top of the press to just above the top of the eggs (see tips). Cook for 5 minutes or until cooked to your liking.

Step 4

Place cheesy muffin halves on serving plates. Top with the bacon, eggs, spinach and rocket. Drizzle over barbecue sauce. Top with remaining muffin halves to serve.