2 fresh tomatoes, seeded and finely chopped

¼ red onion, finely chopped

1 red chilli, seeds removed and finely chopped

juice of ½ lime

pinch of sugar

1 Tbs chopped coriander, plus extra to garnish

4 eggs, at room temperature

4 slices bacon, fat trimmed

4 English muffins, split

1 cup mixed salad leaves

1

To make the spicy salsa, combine the tomatoes, onion, chilli, lime juice, sugar and the tablespoon chopped coriander in a small bowl and set aside.

2

Bring a large saucepan or deep frying pan of water to a simmer. Crack the eggs and gently slip them, one at a time, into the simmering water. Cook 3-4 minutes, or until the egg whites are opaque and the yolk is still quite soft (or until cooked for your liking). Carefully lift out the eggs with a slotted spoon and drain on paper towels.

3

In a medium skillet, over medium-high heat, cook the bacon until crisp. Meanwhile, toast the muffin halves.

4

To serve, layer the muffins with a handful of salad leaves, the bacon and top with a poached egg and a spoonful of tomato salsa. Garnish with coriander if desired.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.