Brunch B T on English Muffins |
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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 2 |
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So simple, it's almost not a recipe. I've been having this for either breakfast or lunch most of this week because I've just got a craving that won't stop. Miracle Whip is one of my guilty pleasures but I suppose those who don't care for it could use mayo. I had onion the first day so added the slices, but after that I've gone without and it's still hit the spot for me. I used fresh, incredibly sweet tomatoes bought from Gorenson's farm at the Bath Farmer's Market. I think chives or cilantro probably would work in place of the basil (I did try mint and that doesn't quite fit). Ingredients:
2 english muffins, sliced in half |
1/4 cup miracle whip light |
6 slices bacon, cooked until crisp but not blackened |
4 slices red onions, very thin slices (optional) |
1 large beefsteak tomato, sliced into 4 thick slices |
1 teaspoon chopped fresh basil or 1/2 teaspoon dried basil |
Directions:
1. Toast muffins and spread each muffin half with 1 Tbs Miracle Whip.
2. Cut bacon slices in half. Lay 3 bacon slice halves on top of each muffin half.
3. If including onion, top each with a slice of onion.
4. Top onion (or bacon) with a slice of tomato.
5. Sprinkle basil over the top.
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