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English muffin breakfast sandwich cups

English muffin breakfast sandwich cups on eatlivetravelwrite.comWelcome to the third in a series of five posts where I’ll be putting a spin on some of Jamie Oliver’s healthy breakfast recipes, along with a group of Food Revolution Ambassadors around the world.  For this post, we were tasked with switching up Jamie’s Silky Masala Eggs. Jamie says:

Jazz up your scrambled eggs with a hit of fragrant spices and fresh herbs. Served up with warm wholemeal chapatis, you can wrap, roll or fold your way to a nutritious, flavour-packed brekkie in next to no time. It’s a great way to keep that mid-morning hunger at bay until lunch.

I love the idea of scrambled eggs wrapped in a chapati but in reality, I like the sound of something a little bit more hands-off more 😉 So I came up with the idea of an easy-to-prepare English muffin breakfast sandwich (which I LOVE) where you use the muffin to hold all the other ingredients.

English muffin breakfast sandwich cups recipe on eatlivetravelwrite.com

English muffin breakfast sandwich cups

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Breakfast sandwich cups are a fun way to serve your favourite breakfast ingredients!

Serves 2-4     adjust servings

Ingredients

  • Butter, for greasing the ramekins
  • 2 English muffins
  • 1 tablespoon salted butter
  • 3 slices bacon
  • 1/4 cup grated cheese
  • 4 large eggs
  • approx. 1 tablespoon freshly chopped chives

Instructions

  1. Preheat oven to 375˚F.
  2. Lightly grease 4 small ramekins.
  3. Split the English muffins in halves. Use a rolling to flatten them slightly and butter the insides of each muffin.
  4. Place the muffin halves, cut side facing up in the ramekins. Gently press them down so they form a cup in the ramekin.
  5. Bake for 5 -7 minutes until they are just starting to crisp up.
  6. Meanwhile, cook the bacon in a small skillet over medium heat until crisp (about 5 minutes). Drain on paper towels and when it’s cool enough to handle, roughly chop.
  7. Remove the ramekins from the oven and sprinkle 1 tablespoon of the grated cheese in the bottom of each cup.
  8. Gently crack an egg on top of the cheese and bake for 20-25 minutes until the whites are set.
  9. Sprinkle the top of each ramekin with the roughly chopped bacon and chives.
  10. Serve immediately (you can leave them in the ramekins to serve but it’s probably easiest to eat these if you remove them from the ramekins).

by

I really enjoyed this presentation – it’s an elegant variation on a breakfast sandwich and would not be out of place on a post brunch table but it works just as well on a busy weekend morning when you’re juggling a lot of different activities. You could even cook the muffin halves and bacon in advance and prep the cheese and chives so you could just preheat the oven and pop them in when it’s ready to go. By the time to coffee is made, you’ve got breakfast to go with it!

English muffin breakfast sandwich cup recipe on eatlivetravelwrite.comWhat about you – what’s your favourite way to enjoy eggs in the morning?

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