Skip the drive through queue and make a faster, tastier, healthier breakfast muffin at home.


A toasted English muffin filled with classic breakfast faves is my go to for a quick, yummy and filling weekend breakfast. I give my muffin an Italian twist by using sun dried tomato pesto in place of butter, it's a delicious way to amp up the flavour.

 Breakfast Muffin


Pesto Brekky Muffin


Serves 1


1 piece of rindless eye bacon

1 egg

1 wholemeal english muffin

2 - 3 teaspoons sun dried tomato pesto (I use Barilla)

2 tablespoons avocado

¼ cup of fresh rocket

Breakfast Muffin Ingredients Barilla Pesto



1. Saute bacon in a small frying pan, set aside when done.

2. Poach the egg in gentle simmering water for 2 - 4 minutes (2 mins for a soft yolk 4 mins for firm) when the egg is done

lift it out with a slotted spoon and drain off the excess water on kitchen towel (keep it on the spoon )

3. While the egg and bacon cook, split the muffin in half and toast both halves in a toaster or under a grill.

4 .When the muffin is toasted, spread one half with the pesto, and the other half with avocado, season with salt and pepper

5. Layer one half of the muffin with rocket, bacon and poached egg, top the stack with the remaining muffin half. Enjoy!

Pesto Muffin . Pesto Breakfast Muffin


You can take this recipe and make it your own, swap the rocket for spinach or make it vegetarian by using haloumi instead of bacon, the variations are endless!

 Pesto Brekky Muffin