Bacon & Egg Muffin - 306cal p/s

Discussion in 'Rosemary Conley - Recipes' started by xCherryKx, 13 November 2010 Social URL.

  1. xCherryKx

    xCherryKx Full Member

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    [FONT=Gisha, sans-serif]Serves: 2[/FONT][FONT=Gisha, sans-serif]
    Cooking Time: 10 mins
    [FONT=Gisha, sans-serif]Preparation Time: 5 mins
    [/FONT][FONT=Gisha, sans-serif]Fat per serving: 10.9g
    [/FONT][FONT=Gisha, sans-serif]Calories per serving: 306 kcal
    [/FONT][FONT=Gisha, sans-serif]Suitable for vegetarians: No
    [/FONT][FONT=Gisha, sans-serif]Contains nuts: No
    [/FONT][FONT=Gisha, sans-serif]Suitable for freezing: No[/FONT]

    [FONT=Gisha, sans-serif]Ingredients[/FONT]
    [FONT=Gisha, sans-serif]1 cheese muffin[/FONT]
    [FONT=Gisha, sans-serif]2 rashers lean bacon[/FONT]
    [FONT=Gisha, sans-serif]2 eggs[/FONT]
    [FONT=Gisha, sans-serif]Tomato ketchup[/FONT]
    [FONT=Gisha, sans-serif]Freshly ground black pepper[/FONT]

    [FONT=Gisha, sans-serif]Method[/FONT]
    [FONT=Gisha, sans-serif]1. Split the muffin in half and toast lightly on both sides.[/FONT]
    [FONT=Gisha, sans-serif]2. Cook the bacon under a preheated hot grill or dry-fry in a preheated non-stick frying pan.[/FONT]
    [FONT=Gisha, sans-serif]3. Poach the eggs.[/FONT]
    [FONT=Gisha, sans-serif]4. Spread each muffin half with the ketchup and top with the bacon and egg. Serve hot.[/FONT]
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