English Breakfast with Tea Rubs
Ingredients:
- 2 tablespoons black tea rubs (a mixture of black tea leaves, brown sugar, paprika, salt, and black pepper)
- 4 eggs
- 4 slices of thick-cut bacon
- 2 English muffins, split
- 2 tomatoes, sliced
- 1/2 cup baked beans
- 1/4 cup grated Cheddar cheese
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons butter
- Salt and pepper, to taste
Instructions:
Prepare the Tea Rub:
- Combine the black tea rubs ingredients in a small bowl.
Cook the Bacon:
- In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and place on a paper towel to drain, leaving the bacon grease in the skillet.
Poach the Eggs:
- Fill a saucepan with water and bring to a simmer. Add a splash of vinegar to the water. Crack each egg into a separate small bowl. Gently slide the eggs into the simmering water and cook for 2-3 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the Muffins:
- Toast the English muffins until golden brown.
Grill the Tomatoes:
- In the skillet with the bacon grease, add the sliced tomatoes and cook over medium heat until softened and lightly browned on both sides.
Warm the Beans:
- In a small saucepan, warm the baked beans over low heat.
Season and Cook the Eggs:
- Wipe out the skillet used for the bacon and tomatoes with a paper towel, leaving a bit of grease. Add a pat of butter and gently cook the poached eggs over low heat for a minute on each side to heat through, seasoning with a bit of the tea rub mixture, salt, and pepper.
Assemble the Breakfast:
- Place the toasted English muffins on serving plates. Top each half with bacon, a poached egg, grilled tomato slices, and a spoonful of baked beans. Sprinkle with grated Cheddar cheese and chopped cilantro.
Serve:
- Serve the English breakfast immediately, with additional hot sauce or ketchup on the side if desired.