Bacon and egg muffin
SERVES 4 PREP AND COOK TIME 25 MINUTES
½ cup (150g) whole-egg mayonnaise ½ clove garlic, crushed 2 tablespoons micro basil, optional 8 (500g) rindless bacon rashers 8 free-range eggs 2 teaspoons white vinegar 4 (260g) English muffins
1 To make aïoli, combine mayonnaise, garlic and half the micro basil in a small bowl; season to taste. 2 Cook bacon in a large frying pan over medium-high heat until crisp. Drain on paper towel. Cover to keep warm. 3 Poach 4 eggs, using vinegar, according to poaching instructions above. Repeat with remaining eggs. 4 Meanwhile, preheat grill. Split muffins in half; place under grill until toasted. 5 Spread aïoli on toasted muffins; top with bacon, eggs and remaining basil. Season. Serve with baby spinach, if desired. Not suitable to freeze or microwave.