Mother’s Day Spinach & Bacon Omelette Muffin

Mother’s Day Spinach & Bacon Omelette Muffin

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Recipe by NZEggs Course: BreakfastCuisine: Bacon & Egg


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A delicious cafe style breakfast that’s simple to make at home


  • 2 size 7 eggs

  • 2 tablespoon of water

  • 1 rasher of bacon

  • 1 English muffin

  • 3 or 4 leaves of fresh spinach

  • 2 slices of tomato

  • 1 teaspoon of mayonnaise

  • A little salt & pepper

  • Oil or butter for frying

  • Chopped parsley to garnish


  • Grill the bacon and toast the muffin.
  • Meanwhile whisk the 2 eggs together with 2 tablespoons of water and a little salt and pepper.
  • Heat a frying pan with a little oil or butter.
  • Tip the egg mixture into the hot pan.
  • While the egg cooks use a spatula to pull the mixture towards the middle of the pan, then tilt the pan so that the runny egg fills the whole that you’ve made.
  • Repeat this until the omelette is no longer runny but still moist on top.
  • Add the spinach leaves to one side of the omelette and fold the other side over the top.
  • Then fold the omelette again so that you end up with a quarter.
  • Assemble by putting the sliced tomato then the bacon on to the base of the muffin.
  • Slide the omelette on top of the bacon.
  • Spoon the mayonnaise on top of the omelette then place the other half of the muffin on top.

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