Sunrise Egg Salad Melt

Egg salad can be made the night before, so this warm breakfast takes only minutes to prepare in the morning.
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 410 kcal

Ingredients
  

  • 8 eggs
  • 2 Tbsp. mayonnaise
  • 1 Tbsp. finely chopped fresh chives
  • 2 tsp. Dijon mustard    
  • ¼ tsp. each salt and pepper
  • 4 English muffins, split and toasted
  • 1 cup shredded mild Cheddar cheese

Instructions
 

  • Place eggs in bottom of large saucepan in single layer; pour in enough cold water to cover eggs by at least 1 inch (2.5 cm). Bring to boil over high heat; cover and remove from heat. Let stand for 12 minutes; drain and rinse under cold water. Peel eggs and chop. Let cool completely.
  • Combine eggs, mayonnaise, chives, mustard, salt and pepper. Spoon egg salad onto each English muffin half. Top evenly with cheese. Broil for about 2 minutes or until cheese starts to melt.

Notes

Tips:
  • For a spicy breakfast, drizzle with your favourite hot sauce be-fore serving.
  • Substitute finely chopped green onions for chives if desired.
  • Alternatively, sandwiches can be heated in the toaster oven.
 
Nutrition Facts
Per 1/4 recipe
  • Calories 410
  • Fat 24g
  • Saturated Fat 9g
  • Trans Fat 0.4g
  • Cholesterol 395mg
  • Sodium 790mg
  • Carbohydrate 27g
  • Fibre 2g
  • Sugars 3g
  • Protein 22g