Peameal Bacon and Egg Breakfast Sandwich

Ingredients

• 2whole wheat English muffins, split
• 120 gpeameal (back) bacon
• 4large eggs
• 28 gold cheddar, grated
• 30 gbaby spinach, a handful
• cooking spray
• ¼ tspblack pepper

Method

1. Split the English muffins and toast them until golden, about 2 to 3 minutes in a toaster. Keep them warm on a plate.

2. Heat a large non-stick skillet over medium heat for 1 minute and coat lightly with cooking spray.

3. Lay the peameal bacon slices in the pan and cook until browned and hot through, about 2 minutes per side. Peameal bacon is cured but raw, so cook it until it reaches 71°C (160°F) inside. Move to a plate.

   4 min timer

4. Lower the heat to medium-low and spray the pan again.

5. Crack the eggs into the pan in four rounds, break the yolks with a fork and cook until the whites are set, about 2 minutes. Flip and cook 1 minute more, until the yolks are firm (egg dishes are safe at 74°C / 165°F).

   3 min timer

6. Lay a slice of cheddar on each egg, cover the pan with a lid and leave 30 seconds to melt the cheese.

7. Build each sandwich: bottom muffin, a few spinach leaves, two slices of peameal bacon, two cheesy eggs, a pinch of pepper and the muffin top. Serve hot.

Storing and reheating

Assembled sandwiches keep 3 days in the fridge or 2 months frozen. Reheat wrapped in a paper towel, 90 seconds in the microwave.