Open-Faced Egg & Cheese Sandwiches
Yield
6 servingsPrep
5 minCook
10 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
onions
finely chopped |
|
| 2 | tablespoons |
green bell peppers
finely chopped |
|
| 6 | large |
eggs
beaten |
|
| ⅓ | cup |
milk
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 |
english muffins
halves |
*
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 6 | slices |
american cheese
1 ounce each, pasteurized process |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
or margarine |
|
| 3E+1 | ml |
onions
finely chopped |
|
| 3E+1 | ml |
green bell peppers
finely chopped |
|
| 6 | large |
eggs
beaten |
|
| 79 | ml |
milk
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 6 | each |
english muffins
halves |
*
|
| 15 | ml |
butter
or margarine |
|
| 6 | slices |
american cheese
1 ounce each, pasteurized process |
|
Directions
Melt 1 tablespoon fat in a large frypan.
Add onion and green pepper.
Cook until tender.
Mix eggs, milk, salt, and pepper.
Pour over onion and 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.
