English muffin base holds easy egg dish

Wednesday, February 26, 2014

Split English muffins are topped with Canadian-style bacon, scrambled eggs and cheese sauce in this easy brunch dish. Or add a mixed leaf salad and call it dinner.

Brunch Eggs on English Muffins

1 teaspoon butter

2 teaspoons all-purpose flour

½ cup milk

¼ cup shredded cheddar cheese

2 teaspoons freshly grated parmesan cheese

Dash of ground red pepper (cayenne) or to taste

2 English muffins, split

2 ounces fully cooked Canadian-style bacon, cut into 4 thin slices

8 eggs, beaten

Freshly ground black pepper

1 teaspoon fresh chopped basil OR ¼ teaspoon dried

In a 1-quart nonstick saucepan, melt the butter over low heat. Stir in the flour; remove from heat. Gradually whisk in the milk. Return to heat and heat to boiling, whisking constantly. Boil, stirring for 1 minute. Remove from heat. Stir in cheeses and red pepper. Keep warm.

Toast the English muffins.

Meanwhile, in a 10-inch nonstick skillet, heat the Canadian-style bacon over medium heat until heated through and brown on both sides. Remove from skillet and keep warm.

Return the skillet to medium heat. Pour eggs into skillet and cook, without stirring, until mixture begins to set on bottom and at sides. As mixture begins to set, gently lift the cooked portions with a heat-safe spatula so that thin, uncooked portions can flow to the bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout, but still moist.

Top each English muffin half with a piece of the Canadian style bacon. Top with eggs.

Spoon about 2 tablespoons cheese sauce over eggs. Sprinkle with pepper and basil. Serve immediately.

Makes 4 servings.

Nutrition information: Each serving contains approximately 255 calories, 16 g fat, 21 g protein, 440 mg cholesterol, 520 mg sodium and 1 g fiber.

Dietary exchange: ½ starch, 3 medium-fat meat Recipe adapted from Betty Crocker Cookbook Everything You Need to Know to Cook Today (2005 edition)

Food, Pages 38 on 02/26/2014