Turn your oven on to ensure you can keep everything warm as things might finish at different times!

Get your bacon medallions and grill them for a couple of minutes on each side (or however long you cook your bacon for!) & Place in the oven to keep warm.

Heat a small amount of oil in a frying pan (I used a spray as you really do not need a lot)

Once the pan is hot place your poachette ring in the centre of the pan & crack your egg(s) into it.

Break the yolk of the egg(s)

To ensure a fluffy egg, add a small amount of water to the outside of the ring mould.

Cover the pan with a lid to allow the egg to steam a little, this will ensure it cooks on both the top and the bottom. (I didn't have a lid for my frying pan, instead I used a saucepan lid that rested on the poachette ring, this worked fine)

Like cooking any eggs this won't take very long, slightly longer if you are using two eggs, but not much.

Once the egg is cooked take it off the heat and carefully remove the poachette ring, you might need a knife to lightly ease it from the sides of the ring, although mine was non stick.

Get your toasted muffin and lightly butter it.

Place a slice of your preferred cheese on the bottom of the muffin.

Place your 'egg patty' onto the cheese.

Then place your bacon on top of that!

Finish it off by placing the other half of your toasted gluten free english muffin on top.

Serve with some grilled hash browns (you could have cooked these when you grilled your bacon)

Enjoy!