Open-faced egg and cheese sandwiches
Ingredients
- 1 tbsp butter or margarine
- 2 tbsp Onion, finely chopped
- 2 tbsp green bell pepper|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)
Melt 1 tablespoon fat in a large frypan. Add Onion and green bell pepper|green pepper. Cook until tender. Mix eggs, milk, salt, and pepper. Pour over Onion and green bell pepper|green pepper. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking until eggs are set but still moist. Divide into 6 portions. Spread toasted muffin halves with 1 tablespoon butter or margarine. Top muffin halves with egg mixture and a slice of Cheese. Broil until Cheese is melted and lightly browned, about 5 minutes. Note: for this recipe, use only clean eggs with no cracks in shells. [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
This article uses material from the "Open-faced egg and cheese sandwiches" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
