1 breakfast muffin
2 rashers of bacon
1 red onion
Salt and pepper
Peel and slice the red onion.
On a low heat, start to fry the onion in half a Tsp of butter.
After 3 minutes, add the bacon to the pan. Fry on a low-medium heat for another 3-4 minutes.
Whilst the bacon cooks, crack the eggs into a small pan of boiling water. Poach for 3-4 minutes on a low heat until the white is firm.
Toast the muffin. Spread with butter if desired.
On the muffins, add the bacon, onion and top with the poached eggs and serve!