We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Breakfast Egg, Crispy Bacon, Heirloom Tomatoes & Brie on Toasted English Muffins
Autumn 2012
Perhaps it isn’t the healthiest bet for a breakfast sandwich but, as they say, everything in moderation! So enjoy!
Serves 4
8 strips of bacon
4 eggs
4 English muffins
¼ cup (60 mL) pesto, tapenade
or sun-dried tomato paste
8 small thin slices brie or Camembert,
(2 to 3 oz/60 to 90 g)
2 medium heirloom tomatoes, sliced
1 In a large frying pan, preferably nonstick, cook bacon until crispy. Remove to paper towels.
2 Wipe out all but 1 tbsp (15 mL) bacon fat from pan. Crack eggs into pan and cook as desired, flipping for firmer eggs.
3 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.
Serves 4
