8 strips of bacon
English muffins (or other fresh bread)
¼ cup (60 mL) pesto, tapenade or sun-dried tomato paste
8 small thin slices brie or Camembert — 2–3 oz (60–90g)
2 medium heirloom tomatoes, sliced
- In a large frying pan, preferably non-stick, cook bacon until crispy. Remove to paper towels.
- Wipe out all but 1 tbsp (15 mL) bacon fat from pan. Crack eggs into pan and cook as desired, flipping for firmer eggs.
- Toast muffins, and then lightly spread both sides of muffins with pesto. On bottom half, layer brie then eggs, tomatoes and bacon. Top with remaining muffin halves.