*  Exported from  MasterCook  *
 
                     OPEN-FACED EGG & CHEESE SANDWICHES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Sandwiches                       Main Dish
                 Cheese                           Vegetarian
                 Eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Butter or margarine
    2       tb           Onion, finely chopped
    2       tb           Green pepper, finely chopped
    6                    Eggs -- beaten
      1/3   c            Milk
      1/4   ts           Salt
      1/8   ts           Pepper
    6                    English muffin halves
    1       tb           Butter or margarine
    6       sl           American cheese (1 oz. each)
                         -- (pasteurized process)
 
   Melt 1 tablespoon fat in a large frypan.  Add onion
   and green pepper. Cook until tender.  Mix eggs, milk,
   salt, and pepper.  Pour over onion and green pepper.
   
   Cook over low heat, stirring occasionally to let
   uncooked portion flow beneath cooked portion.
   Continue cooking until eggs are set but still moist.
   Divide into 6 portions.
   
   Spread toasted muffin halves with 1 tablespoon butter
   or margarine. Top muffin halves with egg mixture and a
   slice of cheese.  Broil until cheese is melted and
   lightly browned, about 5 minutes.
   
   NOTE: For this recipe, use only clean eggs with no
   cracks in shells.
   
   [Karen adds: Because of the risk of salmonella
   poisoning, it’s been widely recommended that children,
   the elderly, and immuno-compromised persons avoid
   consuming any raw or undercooked eggs.]
   
   Calories per sandwich: About 300
   
   Source: FOOD -- by U.S. Department of Agriculture
   Typed for you by Karen Mintzias
  
 
 
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