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.
HAM, EGG AND CHEESE SANDWICH ON ENGLISH MUFFIN
Provided by Bobby Flay
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Put the tomato halves on a baking sheet, cut-side up, drizzle with oil and season with salt, pepper, and thyme. Roast the tomatoes until soft, about 30 minutes. Remove the tomatoes to a plate. Wipe the baking sheet with paper towels and place the English muffin halves on the baking sheet and toast in the oven until lightly golden brown, about 5 minutes. Top each with a slice of the cheese, return to the oven and toast until the cheese is melted, about 2 minutes. Remove and let sit while you make the eggs.
- Heat a nonstick pan over medium heat. Add the ham slices and cook until slightly crisp and warmed through. Remove the ham to a plate. Add a few tablespoons of butter to the pan, whisk 8 large eggs in a bowl, season with salt and pepper and cook over low heat until soft curds form and stir in the chives.
- Top each muffin half with a slice of ham. Top the bottom half with some of the eggs and 2 tomato halves. Combine halves to make 4 sandwiches. Serve immediately.
EGG, HAM AND ENGLISH MUFFIN CASSEROLE
Provided by Food Network
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Lightly mist a round 2-quart baking dish with cooking spray. Halve each piece of English muffin and arrange it cut-side down in the baking dish in an overlapping shingled pattern. Tuck the ham between the layers. Sprinkle the scallions and 1/2 cup of the Cheddar over top.
- Whisk the milk, mustard and eggs until combined in a large bowl; season with salt and pepper. Pour the egg mixture into the baking dish, cover with plastic wrap and refrigerate for at least 5 hours or overnight.
- Preheat the oven to 350 degrees F.
- Discard the plastic wrap and sprinkle the remaining 1/2 cup cheese over the casserole. Place the dish on a rimmed baking sheet and bake until the eggs are set and the edges are lightly browned, about 1 hour. Let stand 10 minutes before slicing and serving.
BACON-EGG ENGLISH MUFFIN
Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-faced sandwich is special enough for guests, too.
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes. , Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.
Nutrition Facts : Calories 273 calories, Fat 15g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 828mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
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
OLD-FASHIONED EGG SALAD
Here's a pared-down version of a classic egg salad recipe. You can also add a little cream cheese for an extra-creamy spread. -Linda Braun, American Egg Board, Park Ridge, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate until serving.
Nutrition Facts : Calories 294 calories, Fat 25g fat (5g saturated fat), Cholesterol 431mg cholesterol, Sodium 438mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 13g protein.
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