Tenderstem® and bacon muffins


Created by Sue O'Brien


I'm good at improvising and using quick cheats for quick food prep. eg crushing a packet of plain crisps and mixing the contents with cheese and dotting with butter for a quick and easy crumb topping for a savoury bake!

  • Created by Sue O'Brien
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4

Tenderstem® Stack

  • Pack of Tenderstem®
  • 2 Muffins sliced to give 4 bases
  • 4 Slices of smokey bacon
  • 4 Fresh free range eggs
  • 4 Portobello mushrooms
  • 1 Beef tomato
  • Garlic
  • Fresh herbs
  • Butter
  • Grated Cheddar cheese
  • Olive oil spray
  • Packet of plain crisps
  • Freshly ground black pepper
  1. Grill the bacon until slightly crispy. Put to one side on kitchen towel to absorb excess fat.

  2. Fry the mushrooms in butter with garlic and herbs added to flavour.

  3. Slice the tomatoes in to 4 thick rounds and grill lightly with a little olive oil.

  4. Steam the Tenderstem® until just tender.

  5. Toast muffin halves.

  6. Poach 4 eggs until just done (approx 3 mins).

  7. Assemble your 4 stacks in the following order, making it look as attractive as possible.

  8. 1/2 Muffin, Bacon cut to fit within the muffin boundary, mushroom, tomato, Tenderstem®, poached egg, crushed crisps and grated Cheddar mix.

  9. Pop your stacks carefully under the grill to melt the cheese and warm everything up a bit.

  10. Plate up your stacks and mill a little black pepper on them.

  11. Et voila! Enjoy!