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This is a simple & tasty brekky or lunch. I found this in a healthy heart cookbook. Tastes just as great on leftover damper instead of muffins too.
Preparation Time : 2
Cook Time : 5
Total Time : 7
2slices bacon, chopped
440g canned creamed corn
1tablespoon parsley, finely chopped
4 English muffins, toasted
Fry bacon in a non-stick pan until crisp; drain.
Heat corn in a pan over a low heat, add in bacon & parsley.
Spread muffins with butter and top with corn mixture.
Serve garnished with extra parsley if desired.
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