Articles FoodBrunch muffins with poached eggs, asparagus tips and smoked bacon
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Brunch muffins with poached eggs, asparagus tips and smoked bacon

By Sally - Silversurfer's Editor Apr 14, 2025

These delicious brunch muffins are perfect for busy days and lazy weekends.

Fresh asparagus means you get a serving of vegetables with your breakfast, and they taste delicious with the flavour of the runny egg yolks.

To make this vegetarian, leave out the bacon, or swap with mushroom instead.

Serves: 4  Prep time: 10 minutes  Cooking time: 15-20 minutes

You’ll need

  • 2 tbsp olive oil
  • 12 rashers smoked streaky bacon
  • 4 English muffins, split
  • 25g butter
  • 4 large eggs
  • 200g asparagus tips
  • salt and freshly ground black pepper

What to do:

  1. Preheat the oven to 120°C.
  2. Add half the olive oil to another frying pan and fry bacon until crisp. Transfer to a plate line with kitchen paper and leave to drain.
  3. Spilt the muffins open and toast on both sides, spreading with a little butter if you like. Transfer the muffins and the bacon to the low oven to keep warm.
  4. Fill a deep-frying pan with boiling water from the kettle water and add a pinch of salt, setting over a high heat to bring to the boil. Reduce the heat to a minimum so you just see a few gentle bubbles forming. Crack an egg into to a small bowl and slide gently into the water, lowering the bowl as close to the water surface as you can so the egg doesn’t spread out. Repeat with the other eggs and leave to poach until cooking to your liking, about 5-7 minutes.
  5. Bring a pan of water to the boil, add the asparagus and cook for 2-3 until just tender. Drain well, drizzle over the rest of the olive oil and season with a little salt and pepper. Keep warm with the muffins and bacon if the eggs are not quite ready.
  6. Use a slotted spoon to lift the eggs from the water to a plate lined with kitchen paper. Allow to drain for a few seconds.
  7. To assemble the muffins, start by adding 3 rashers of bacon to each muffin. Divide the seasoned asparagus between each muffin and finish with a poached egg. Top with other half of the muffin and tuck in immediately.

Recipe courtesy of www.enjoyasparagus.com

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Sally - Silversurfer's Editor

Mother of three grown-up daughters and a proud grandma too, I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

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