Open-Faced Egg & Cheese Sandwiches

* Exported from MasterCook *

OPEN-FACED EGG & CHEESE SANDWICHES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches Main Dish
Cheese Vegetarian
Eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Butter or margarine
2 tb Onion, finely chopped
2 tb Green pepper, finely chopped
6 Eggs -- beaten
1/3 c Milk
1/4 ts Salt
1/8 ts Pepper
6 English muffin halves
1 tb Butter or margarine
6 sl American cheese (1 oz. each)
-- (pasteurized process)

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.

[Karen adds: Because of the risk of salmonella
poisoning, it's been widely recommended that children,
the elderly, and immuno-compromised persons avoid
consuming any raw or undercooked eggs.]

Calories per sandwich: About 300

Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias



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