Brunch Muffins With Poached Eggs, Asparagus

Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon. Hello friends, so how are you today? Fancy brunch?

These Brunch Muffins, can be made with flawlessly poached eggs, crisp asparagus tips, and flavorful smoky bacon, are the ultimate brunch treat. This delicious recipe creates a memorable breakfast experience by combining the ideal blend of flavours and textures.

How To Make Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon:

Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon.

A Guest Post From Enjoy Asparagus- What they say. One asparagus grower’s favourite way of eating his crop is in a bacon sandwich. Here we’ve taken inspiration from that and added a poached egg, because runny yolk and asparagus were made to go together.

Table Of Contents:

1. Firstly, Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon Ingredients.
2. Secondly, Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon Method.
3. Thirdly, Other Recipe Ideas.

Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon:

Recipe For Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon.

Brunch muffins with poached eggs, asparagus tips and smoked bacon – Mum will love this breakfast in bed. Runny egg, crispy bacon and fresh asparagus, a perfect dish to start Mother’s day.

These muffins will wow your guests whether you’re serving breakfast or just enjoying a weekend treat. Prepare to savour the delightful combination of rich eggs, crunchy asparagus, and smokey bacon in every mouthful.

Serves: 4

Preparation time: 10 minutes

Cooking time: 15-20 minutes

You’ll Need:

• 2 tbsp olive oil
• 12 rashers smoked streaky bacon
• 4 English muffins, split
• 4 Large eggs
• 25g butter
• 200g asparagus tips
• salt and freshly ground black pepper

What To Do:

Method:

1. Preheat the oven to 120°C.
2. Add half the olive oil to another frying pan and fry bacon until crisp. Transfer to a plate line with kitchen paper and leave to drain.
3. Spilt the muffins open and toast on both sides, spreading with a little butter if you like. Transfer the muffins and the bacon to the low oven to keep warm.
4. Fill a deep-frying pan with boiling water from the kettle water and add a pinch of salt, setting over a high heat to bring to the boil. Reduce the heat to a minimum so you just see a few gentle bubbles forming. Crack an egg into to a small bowl and slide gently into the water, lowering the bowl as close to the water surface as you can so the egg doesn’t spread out. Repeat with the other eggs and leave to poach until cooking to your liking, about 5-7 minutes.
5. Bring a pan of water to the boil, add the asparagus and cook for 2-3 until just tender. Drain well, drizzle over the rest of the olive oil and season with a little salt and pepper. Keep warm with the muffins and bacon if the eggs are not quite ready.
6. Use a slotted spoon to lift the eggs from the water to a plate lined with kitchen paper. Allow to drain for a few seconds.
7. To assemble the muffins, start by adding 3 rashers of bacon to each muffin. Divide the seasoned asparagus between each muffin and finish with a poached egg. Top with other half of the muffin and tuck in immediately.

Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon:

Today, give this recipe for brunch muffins a try to bring your morning to a whole new level of delight. So what do you think about this Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon recipe? Do you also fancy trying it?

Recipe and image courtesy of Enjoy Asparagus.

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So A Tasty Brunch Muffins With Poached Eggs, Asparagus Tips And Smoked Bacon Idea. Finally, lovelies; I hope you like this post? If so, why not follow along so you never miss a post? So remember you can also share your thoughts here too in the comments below.

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Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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