BRUNCH EGGS ON ENGLISH MUFFINS
Add something hearty to your family's dinner tonight! Serve these muffins topped with bacon, eggs and sauce with sprinkled pepper on it.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 1-quart nonstick saucepan, melt butter over low heat. Stir in flour; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in cheeses, basil and red pepper; keep warm.
- Toast English muffins. In 10-inch nonstick skillet, cook bacon over medium heat until brown on both sides. Remove from skillet; keep warm.
- Heat same skillet over medium heat. Pour eggs into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.
- Place 1 slice bacon on each muffin half. Top with eggs. Spoon about 2 tablespoons sauce over eggs. Sprinkle with pepper.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 445 mg, Fiber 0 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 7 g, TransFat 0 g
EGG SALAD ON ENGLISH MUFFIN
Make and share this Egg Salad on English Muffin recipe from Food.com.
Provided by Hanka
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop boiled eggs.
- Mix in chopped onion, Dijon mustard, mayonnaise, chive, salt pepper to taste.
- If you like more runny texture you can add 1Tbsp. water.
- Spoon egg salad on lightly toasted English muffin.
- Top with cherry tomatoes, cucumber and salad leaves.
- Tip: if you have any left over cooked bacon, chop it finely and sprinkle on top.
FLORENTINE EGGS ON ENGLISH MUFFINS
No need to wait 'til the weekend to make a special breakfast or brunch for two-this takes just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
- In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
- Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
- With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 7 g
VEG-PACKED EGG MUFFINS WITH BEAN SALAD
Enjoy these veg-filled egg muffins with a bean salad for a healthy lunch. Eggs are nutritional powerhouses, and the dish delivers four of your 5-a-day
Provided by Sara Buenfeld
Categories Lunch
Time 45m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 15
Steps:
- Heat the oven to 200C/180C fan/gas 6. If you don't have a non-stick muffin tray, line the 12 holes with lightly oiled muffin cases that have been smoothed out.
- Heat a large non-stick pan and fry the mushrooms over a medium heat, covered, for 8 mins until they're smaller in size, then remove the lid. Add the garlic and thyme and cook for a few minutes. Tip into a large bowl. Add the spinach to the pan, cover and cook for 5 mins until wilted, then squeeze out the water and put in the bowl with the mushrooms.
- Add a good grating of nutmeg and break in the eggs. Whisk to combine, add the anchovies and whisk again. Divide the mixture between the muffin cases, then bake for 12-15 mins until set. Peel off the cases while warm.
- Meanwhile, tip the beans, corn, onion, olives and parsley into a bowl, then toss with the oil and balsamic vinegar. Serve three muffins per person, warm or cold with the salad. Will keep chilled for up to three days.
Nutrition Facts : Calories 416 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 30 grams protein, Sodium 1.3 milligram of sodium
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