4 English muffins
1 Tbsp butter
Canadian back bacon
4 fresh free range organic eggs
8 slices of cheddar cheese
1 cup of mixed Tim's microgreens
garlic chive microgreens
Generously butter each half of English muffin on both sides. Heat a large cast-iron frying over medium heat.
Toast muffin lightly in pan with cut side down, pressing slightly until golden brown, about 3 minutes.
Meanwhile, cook back bacon until the meat is browned. Flip and cooked through about 2 minutes. Turn off heat. Keep muffin and bacon on warm while you make the eggs.
Heat a Tbsp of butter in a small nonstick skillet (6" is ideal) over medium. Crack eggs into the skillet and season with salt and pepper. and cook for 2-3 minutes or until egg white has cooked. Flip eggs. Add another Tbsp of water and cover pan . Cook for another 1-2 minutes until the egg yolks are cooked but not hard. Add slices of cheese and replace the lid. Cook until cheese starts to melt. Adding a little more water with help to melt the cheese. Remove the egg with cheese from the pan immediately.
To serve, top bottom half of English muffin with egg and cheese, bacon, microgreens and garlic chives. Close sandwich and you know the rest. Cutlery not encouraged.
1 banana - chopped
1-2 cups of frozen fruit. We love blueberries
1/2 cup well drained canned or fresh pineapple chunks
4 tbsp grated carrot
1/2 tablespoon flax seeds
No less than 1 cup of mixed microgreens,
1/4 – 1/2 cup of milk, almond or soya milk
*Peanut butter or protein powder can be added for an extra protein kick.
Place above ingredients in a blender and blend until smooth. Add more milk if necessary to help with blending. Enjoy!