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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-face sandwich is special enough for guests, too. Ingredients:
1 tablespoon white vinegar |
2 eggs |
1 tablespoon cream cheese, softened |
1 english muffin, split and toasted |
2 slices process american cheese |
2 slices canadian bacon |
Directions:
1. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. Cook, uncovered, until whites are completely set, about 4 minutes.
2. Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon. Yield: 2 servings.
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