RECIPE: Italian Smothered English Muffin
October 26, 2016
When cooking, you don't have to stick with one nation's flavors. Crossing culinary borders is to be celebrated. So, why not take an Britain's English muffin and smother it with Italian inspired flavors? Just be sure to include bacon to make it kind of American, too!
Sure, this may seem like a hodgepodge of flavors, but once you try it, you won't care. The smokiness of the bacon with the acidity of the balsamic vinegar and the earthy notes of the mushrooms combine for a unique and delicious culinary experience which will have you asking, "why didn't I come up with this?"
- Prep: 10 mins
- Cook: 10 mins
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10 mins
10 mins
20 mins
- Yields: 2 servings
Directions
1Slice your English muffin in half and spread a thin layer of butter on each side. Top with minced garlic and drizzle with balsamic vinegar, then toast the two pieces until browned on the edges.
2Cut your bacon into small pieces and toss in a sauté pan over medium-high heat.
3Dice the tomatoes and get rid of the watery parts. Just use the fleshy portions. Toss into the sauté pan with the bacon.
4Dice the mushrooms and red onions and toss into the sauté pan with the bacon and tomatoes. Sprinkle with basil and black pepper to taste and cook until bacon is cooked through and tomatoes are soft.
5Smother the toasted English muffin halves with the sautéed mixture, top with parmesan and freshly cracked black pepper, and dig in!