Monday, September 30, 2013

Toasty Egg & Cheese Breakfast Sandwiches

Toasty Egg & Cheese
Breakfast Sandwich
{Hearty, Hot, & Zesty}

1/2  pound  Cheddar Cheese, finely shredded
5  Hard-cooked Eggs,  shelled and chopped
1/3 to 1/2  Cup  Mayonnaise, or just enough to bind together
1  Tablespoon  Celery Leaves, chopped -or- Dried Parsley
1/2  teaspoon  Horseradish -or- prepared Mustard
Salt and Pepper, to taste
6  English Muffins, split into halves

Combine first six ingredients together.  Spread Egg mixture onto split English Muffins and broil 4 to 5 inches from heat until golden brown, about 4-5 minutes.  Serves 6 to 8.

I like to make this ahead and keep in the fridge.  It makes a quick hot breakfast in just the time it takes to heat the broiler, spread the Egg on the Muffins, and toast in the oven.  The children also enjoy this in their school lunches.  Adapted from Joys of Cooking, page 8.

"...Awake thou that sleepest,
and arise from the dead,
and Christ shall give thee Life."
Ephesians 5:14

1 comment:

deborah said...

These look so yummy! Love the plate they're pictured on too!