Sunrise Egg Salad Melt
Egg salad can be made the night before, so this warm breakfast takes only minutes to prepare in the morning.
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.
- Calories 410
- Fat 24g
- Saturated Fat 9g
- Trans Fat 0.4g
- Cholesterol 395mg
- Sodium 790mg
- Carbohydrate 27g
- Fibre 2g
- Sugars 3g
- Protein 22g