Down Home Creamed Eggs On Toasted English Muffins Recipes

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DOWN-HOME CREAMED EGGS ON TOASTED ENGLISH MUFFINS



Down-Home Creamed Eggs on Toasted English Muffins image

Number Of Ingredients 6

6 eggs
3 cups milk
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 English muffins, split, toasted

Steps:

  • 1. Place eggs in medium saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs slice thinly.2. Pour milk into medium nonstick saucepan. Place saucepan over medium-high heat stir in flour with wire whisk until well blended. Add salt and pepper. Cook and stir until bubbly and thickened. Remove from heat.3. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced eggs evenly over muffins, using 1 1/2 eggs per serving. Spoon sauce evenly over eggs.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 350 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 5 g 25% * Cholesterol: 330 mg 110% * Sodium: 720 mg 30% * Total Carbohydrate: 40 g 13% * Dietary Fiber: 2 g 8% * Sugars: 17 g * Protein: 20 g * Vitamin A: 15% * Vitamin C: 2% * Calcium: 35% * Iron: 15% * Dietary Exchanges: 2 1/2 Starch, 2 Medium-Fat Meat or 2 1/2 Carbohydrate, 2 Medium-Fat Meat

Nutrition Facts : Nutritional Facts Serves

BRUNCH EGGS ON ENGLISH MUFFINS



Brunch Eggs on English Muffins image

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

1 teaspoon butter or margarine
2 teaspoons all-purpose flour
1/2 cup milk
1/4 cup shredded Cheddar cheese (1 oz)
2 teaspoons grated Parmesan cheese
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
Dash of ground red pepper (cayenne)
2 English muffins, split
4 thin slices fully cooked Canadian-style bacon (2 oz)
8 eggs, beaten
Freshly ground pepper

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

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