8 rashers bacon, grilled until crispy, roughly chopped
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Method Prep:15min › Cook:35min › Ready in:50min
For cheese sauce, in a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to the boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm.
In a deep frying pan, bring 5-7.5cm of water and vinegar to the boil. Reduce heat; simmer gently. For each egg, break the cold eggs into a small bowl, then hold the dish close to the water surface, slip the egg into the water. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, remove each egg. Repeat with remaining eggs.
To assemble, top each muffin half with one slice ham, one egg, cheese sauce and bacon.