Open Faced English Muffin Egg Sandwich |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A bit messy but very good! Great served with hash brown potatoes. Ingredients:
3 tablespoons butter or 3 tablespoons margarine |
3/4 teaspoon salt |
1 1/2 cups milk |
6 eggs |
3 english muffins |
3 tablespoons flour |
1 dash pepper |
1 teaspoon mustard |
1/4 lb american cheese |
6 slices canadian bacon |
Directions:
1. Preheat oven to 325.
2. In a saucepan melt butter and stir in flour,pepper,salt and mustard.
3. Add milk and stir until thick.
4. Add cheese and stir until melted.
5. Pour half of the sauce into greased 10x6x2 inch baking pan.
6. Place English muffin halves in the baking pan.
7. Break eggs individually over each English muffin half.
8. Top with a slice of Canadian bacon.
9. Pour the rest of the cheese sauce over the muffins.
10. Bake in 325 oven for 15-20 minutes.
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