Esta es una exhibición prevé de cómo se va ver la receta de 'Open Faced Egg And Cheese Sandwiches' imprimido.

Receta Open Faced Egg And Cheese Sandwiches
by Global Cookbook

Open Faced Egg And Cheese Sandwiches
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 Tbsp. Butter or possibly margarine
  • 2 Tbsp. Onion, finely minced
  • 2 Tbsp. Green pepper, finely minced
  • 6 x Large eggs, beaten
  • 1/3 c. Lowfat milk
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 6 x English muffin halves
  • 1 Tbsp. Butter or possibly margarine
  • 6 slc American cheese (1 ounce. each) (pasteurized process)

Direcciones

  1. Heat 1 Tbsp. fat in a large frypan. Add in onion and green pepper.
  2. Cook till tender. Mix Large eggs, lowfat milk, salt, and pepper. Pour over onion and green pepper.
  3. Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion. Continue cooking till Large eggs are set but still moist. Divide into 6 portions.
  4. Spread toasted muffin halves with 1 Tbsp. butter or possibly margarine. Top muffin halves with egg mix and a slice of cheese. Broil till cheese is melted and lightly browned, about 5 min.
  5. NOTE: For this recipe, use only clean Large eggs with no cracks in shells.
  6. [Karen adds: Because of the risk of salmonella poisoning, it's been widely recommended which children, the elderly, and immuno-compromised persons avoid consuming any raw or possibly undercooked Large eggs.]