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    • Open-Faced Egg and Cheese Sandwiches

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Dairy, Eggs, Vegetables Vegetarian Sandwiches, Main dish, Cheese/eggs, Vegetarian, Ovo-lacto 6 Sandwiches

    INGREDIENTS

    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)

    INSTRUCTIONS

    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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip

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