I love using English muffins for breakfast or brunch over the weekend as they are so versatile. My boys like to load them up with all kinds of things, or to replicate the Sausage & Egg McMuffin! ⠀ ⠀ You can use :-⠀ Parma Ham⠀ Ham⠀ Bacon⠀ Smoked/cured salmon ⠀ Poached/Fried/Scrambled Eggs⠀ Spinach ⠀ Avocado ⠀ Pea guacamole ⠀ Tomatoes....... the list goes on!⠀ ⠀ ⠀ ⠀ ⠀ INGREDIENTS⠀ Recipe per person ⠀⠀ 1/2 avocado sliced⠀⠀ 2 eggs⠀⠀ 1 English muffin halved and toasted ⠀⠀ 6 cherry tomatoes on the vine⠀⠀ Handful torn basil leaves⠀⠀ Olive oil⠀
⠀ METHOD
⠀⠀ Drizzle the tomatoes with olive oil & balsamic vinegar and season with salt & Pepper. Roast at 200 degrees for 10 minutes.⠀⠀ ⠀⠀ Bring a medium - large pan, with ⠀⠀ 3-4 inches of water to slow gentle simmer. Crack an egg into a small cup then into the simmering water with a quick movement. Leave for 3 minutes, then carefully remove using a slotted spoon. Carefully drained on kitchen towel.⠀⠀ ⠀⠀ Tips:-⠀⠀ ⠀⠀ Use the freshest eggs you can.⠀⠀ ⠀⠀ 2 minutes 40 seconds for small eggs.⠀⠀ ⠀⠀ 3 minutes for medium - large eggs.⠀⠀ ⠀⠀ Bring the water to the boil then turn down to a gentle simmer.⠀⠀ ⠀⠀ Don’t over crowd the pan, it’s better to make them in batches.⠀⠀ ⠀⠀ Place the avocado on the toasted muffin, top with a poached egg, season and scatter with basil leaves. ⠀⠀ ⠀⠀ ⠀⠀
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