208852 dilly eggs english Recipes

english muffins (12 halves), spaghetti sauce, mozzarella cheese, shredded (or your favorite ), pepperoni

english muffin (i use whole wheat or oat bran), ranch dressing, artichoke hearts, drained and chopped, sliced pimientos, drained, shredded mozzarella cheese, grated parmesan cheese, red pepper flakes

english muffins, spaghetti sauce, divided, mozzarella cheese, grated, sausage, cooked, divided

english muffins, canadian bacon , about 4 oz, onion, peeled and sliced thin, butter, tart cooking apples , like granny smith, 1/4 inch slices (leave peel on), granulated sugar, half-and-half, brown sugar, dijon mustard

english peas, mild cheddar cheese, onion, bacon bits, celery, bell pepper, worcestershire sauce, mayonnaise, salt, pepper, celery

english peas, drained, shredded iceberg lettuce, shredded cheddar cheese, miracle whip, garlic powder, pepper, lemon juice

english muffins, split and toasted, pesto sauce, prepared, goat cheese, tomatoes , large, leaves radicchio

english mustard powder, mayonnaise, worcestershire sauce, hp steak sauce (can substitute a-1 if you can tsp find hp), heavy cream, milk, salt

english muffins (fork-cut), tomatoes , cut into 12 slices, pepper , to taste, crispy bacon (use more bacon, if desired and the crispier the better), american cheese (white or yellow , your preference)

english muffins - split, butter or margerine, pizza or spaghetti sauce, shredded mozzarella cheese or cheddar is good, sliced pepperoni

english sweet green peas; well drained, diced cheddar or american processed cheese, diced celery, diced sweet gherkins or sweet pickles, diced pimiento, mayonnaise, salt, fine ground white pepper

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

english muffin, split, whole grain mustard, wafer thin ham, gruyere cheese, sliced

english muffins, pizza sauce, deli chicken breasts, mozzarella cheese

english muffin, split, tomato sauce, italian salad dressing, muenster cheese

english muffins, butter, grated parmesan cheese, cheese whiz

english cucumbers, peeled, plain low-fat yogurt, garlic cloves, peeled and crushed with a pinch of salt, dried mint, crumbled and pressed through a sieve, olive oil, fresh mint for garnish