Bacon, Egg, Mortadella Muffin

October 11, 2017

Take one toasted British muffin, add a fast fried peppery 2 egg omelette, 2 slices of smoked American cheese, sauteed mushrooms and spring onions, a handful of baby spinach, grilled smoked bacon, one large slice of mortadella, homemade EVOO mayonnaise and what have you got? A breakfast muffin that is the King of all breakfast muffins. McDonald's who?

Ingredients (for one)

1 Slice of Mortadella

2 Rashers of Smoked Middle Bacon

2 Slices of Smoked American Cheese

2 Eggs, beaten with a good hit of pepper

5 Baby Button Mushrooms, finely sliced

1 Spring Onion shoot, finely sliced

A handful of baby spinach

1 English Muffin, cut and lightly toasted

Homemade Mayo (or good quality store-bought)

Olive oil




Super easy! Large non stick frying pan, medium heat. Pour a lug of oil and fry the bacon to your liking - I like mine tender with crispy bits of fat. Remove the bacon, saute the mushrooms and spring onions in the bacon fat and oil until softened and browning.


Remove the mushrooms, add a teaspoon of butter and pour in the eggs. Let the bottom set, then fold all the sides in so you've got a square, close to the size of the muffin. Flip to seal the other side for 1 minute. During that minute, melt the cheese on top and put the bacon back in the pan for a minute. That should leave you with a just cooked interior. Juicy.


Remove from the pan, put the mushrooms and spring onions on top. Add the mortadella, bacon. Quickly wilt the spinach in the frying pan then put that on top too. Put the mayo on the lid and another slice of cheese on the foot. Put the filling in and the lid on top, and you're set. If you're in the mood for a bit of heat, a smearing of a thick hot sauce goes well with it!



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