Open-Faced Eggwich

Name: Open-Faced Eggwich
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Cheddar Cheese Sauce; 4 eggs; 2 English muffins, split; 3 Tbsps honey mustard; 4 slices tomato

Open-Faced Eggwich is a vegetarian recipe with 4 servings. One serving contains 308 calories, 16g of protein, and 19g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have tomato, honey mustard, muffins, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a very affordable main course. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Add water to a medium skillet to depth of 2 inches; bring to a boil. (While water comes to a boil, prepare Cheddar Cheese Sauce.) Reduce heat to low. Break eggs, one at a time, into a saucer; slip eggs, one at a time, into simmering water, holding saucer as close as possible to surface of water. Simmer 6 to 7 minutes or until internal temperature of egg reaches 160 (yolk will be solid).

Ingredients you will need

Cheddar Cheese

Sauce

Water

Egg

Egg Yolk

Equipment you will use

Frying Pan

While eggs simmer, place muffin halves and tomato slices on a baking sheet. Broil 4 inches from heat (with electric oven door partially opened) 4 minutes or until muffins are toasted and tomato slices are warm.

Ingredients you will need

Tomato Slices