Hot Honey Bacon & Egg Muffins

1. Heat a large frying pan over medium heat. Add the bacon and cook until it begins to crisp. Drizzle about 1 tablespoon of hot honey over the bacon and continue cooking until sticky, golden and caramelised. Remove and set aside.

2. Lightly grease 4 egg rings (or round metal cutters) and place them into the same pan. Crack one egg into each ring. Season with salt and pepper, and drizzle with a little more hot honey if you like. Cook over low-medium heat until the whites are just set. Cover with a lid for the last minute if you prefer a firmer top.

3. Meanwhile, toast the English muffins until golden and crisp, then butter both sides while still warm. To assemble, layer the bacon over the base of each muffin, top with a fried egg and a slice of cheese, then sandwich with the muffin tops. Serve immediately.