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Brunch Eggs on English Muffins
Brunch Eggs on English Muffins
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Prep Time:
25 minutes
Total Time:
25 minutes
Elevate dinner with savory bacon and egg-topped muffins, drizzled with sauce and pepper for the perfect meal.
Ingredients:
  • 1 teaspoon butter or margarine
  • 2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
  • Dash of ground red pepper (cayenne)
  • 2 English muffins, split
  • 4 thin slices fully cooked Canadian-style bacon (2 oz)
  • 8 eggs, beaten
  • Freshly ground pepper
Instructions:
  • In a nonstick saucepan, gently melt butter over low heat. Add flour, and then take off the heat. Slowly incorporate milk, bring to a gentle boil while stirring constantly. Boil and stir for 1 minute, then remove from heat. Mix in cheeses, basil, and red pepper; keep warm.
  • Toast English muffins until golden brown. Cook bacon in a 10-inch nonstick skillet over medium heat until both sides are browned. Remove bacon from skillet and keep warm.
  • Warm the skillet over medium heat. Pour the eggs into the skillet. As the edges and bottom start to set, gently lift the cooked parts with a spatula allowing the uncooked part to flow underneath. Do not stir constantly. Cook for 3 to 4 minutes until the eggs are thickened but still slightly moist.
  • Lay a slice of bacon on each muffin half, add the eggs on top, drizzle about 2 tablespoons of sauce over the eggs, and finish with a sprinkle of pepper.

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