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Open-faced egg and cheese sandwiches
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| Artist: |
_ |
| Categories: |
Cheese, Cheese & Eggs, Entrees, Ovo-lacto, Sandwiches, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Butter or margarine | | 2
| tbsp | Onion, finely chopped | | 2
| tbsp | Green pepper, finely chopped | | 6
| | Eggs, beaten | | 1/3
| cup | Milk | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper | | 6
| | English muffin halves | | 1
| tbsp | Butter or margarine | | 6
| slice | American cheese (1 oz. each) | | | -- (pasteurized process) |
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Procedures:
| 1 | Melt 1 tablespoon fat in a large frypan. | | 2 | Add onion and green pepper. | | 3 | Cook until tender. | | 4 | Mix eggs, milk, salt, and pepper. | | 5 | Pour over onion and green pepper. | | 6 | Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. | | 7 | Continue cooking until eggs are set but still moist. | | 8 | Divide into 6 portions. | | 9 | Spread toasted muffin halves with 1 tablespoon butter or margarine. | | 10 | Top muffin halves with egg mixture and a slice of cheese. | | 11 | Broil until cheese is melted and lightly browned, about 5 minutes. | | 12 | Note: for this recipe, use only clean eggs with no cracks in shells. | | 13 | [karen adds: because of the risk of salmonella poisoning, it"s been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.] calories per sandwich: about 300 |
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