This is another quick dish I had regularly growing up. I don't buy bread products at the store very often, because they tend to start growing before I finish the package. So this is a good way to use up English muffins without feeling like I'm eating the same thing day after day.
- 2 English muffins, split
- 2 hard-boiled eggs, sliced into coins
- salt to taste
- pepper to taste
- 3-4 oz Cheddar cheese, sliced
- 2 slices cooked bacon, crumbled or diced
1. Toast English muffins.
2. Top each English muffin half with single layer of egg coins, season with salt and pepper. Top with slices of cheese and sprinkle bacon on center of cheese.
3. Microwave on high 20-45 seconds, until edges of cheese are starting to melt, but slices retain their shape.
Robyn's notes: as soon as these come out of the microwave they should be moved to a different section of the plate, or the condensation beneath them will make the English muffins wet and gummy. Can be made without the bacon, if that's too much trouble or it's not on hand.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
Robyn's notes: as soon as these come out of the microwave they should be moved to a different section of the plate, or the condensation beneath them will make the English muffins wet and gummy. Can be made without the bacon, if that's too much trouble or it's not on hand.
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently
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