Green Eggs and Bacon Muffin
Recipe
Herby green eggs, crispy streaky bacon and creamy garlic spinach piled onto a toasted English muffin. The perfect prep-ahead breakfast, packing lots of protein and even more flavour.
Cook time: 40 mins | Serves: 6
Ingredients:
- 4 Garlic Cloves
- 1 tbsp Olive Oil
- 220g Spinach
- 180g Cream Cheese
- 25g Fresh Parsley
- 25g Fresh Coriander
- 16 Eggs
- 6 tbsp Whole Milk
- 12 Rashers Streaky Bacon
- 6 English Muffins
- Sriracha to taste
- Salt
- Black Pepper
Method:
- Finely chop the garlic. Heat the olive oil in a frying pan over a medium heat, add the garlic and cook gently for a couple of minutes until fragrant. Add the spinach with a splash of water, cover with a lid and cook, stirring occasionally, until wilted. Remove the lid and crank the heat to let any excess water evaporate. Stir in the cream cheese, season with salt and black pepper, mix well and keep warm.
- Heat the grill to high. Line a baking sheet with foil, lay out the bacon rashers and slide under the grill for 5-7 mins until golden and crisp. Remove and leave to cool, then chop into small pieces.
- Heat the oven to 180°C. Add four of the eggs to a blender along with the parsley and coriander. Blitz until smooth, then pour into a bowl. Crack in six more eggs, add the milk, season generously with salt and black pepper. Then whisk until foamy.
- Pour the egg mixture into a lined baking tray and bake for 10-12 mins, until just starting to set around the edges with a slight crust forming. Carefully remove from the oven and crack the remaining six eggs directly on top. Return to the oven and cook for a further 7-10 mins, or until the eggs are just set with the yolks still runny.
- Toast the muffins, spoon over the creamy spinach, then top with a slice of the baked egg, the chopped bacon and a drizzle of sriracha.