Sweet hot mustard adds flavour that complements the creamy avocado and salty pancetta. These muffins are great for any morning meal and even for a breakfast for-dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
In skillet, cook pancetta over medium heat, turning once, until crisp, about 4 minutes; drain on paper towel–lined plate.Toast or grill muffins until golden; spread each half with 1/2 tsp mustard. Divide avocados and pancetta over top of each.
Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set but yolks are still runny, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray to drain.
Place 1 egg on each muffin half; sprinkle with salt and pepper.
Nutritional facts Per serving: about
- Fibre 11 g
- Sodium 907 mg
- Sugars 9 g
- Protein 23 g
- Calories 477.0
- Total fat 27 g
- Potassium 751 mg
- Cholesterol 382 mg
- Saturated fat 6 g
- Total carbohydrate 39 g
%RDI
- Iron 24.0
- Folate 72.0
- Calcium 22.0
- Vitamin A 15.0
- Vitamin C 17.0
