Open-faced egg and cheese sandwiches Recipe

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Open-faced egg and cheese sandwiches

Artist:	_	Yield:	6
Categories:	Cheese, Cheese & Eggs, Entrees, Ovo-lacto, Sandwiches, Vegetarian	Rating:	0
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Ingredients:

1	tbsp	Butter or margarine
2	tbsp	Onion, finely chopped
2	tbsp	Green pepper, finely chopped
6		Eggs, beaten
1/3	cup	Milk
1/4	tsp	Salt
1/8	tsp	Pepper
6		English muffin halves
1	tbsp	Butter or margarine
6	slice	American cheese (1 oz. each)
		-- (pasteurized process)

Procedures:

1	Melt 1 tablespoon fat in a large frypan.
2	Add onion and green pepper.
3	Cook until tender.
4	Mix eggs, milk, salt, and pepper.
5	Pour over onion and green pepper.
6	Cook over low heat, stirring occasionally to let uncooked portion flow beneath cooked portion.
7	Continue cooking until eggs are set but still moist.
8	Divide into 6 portions.
9	Spread toasted muffin halves with 1 tablespoon butter or margarine.
10	Top muffin halves with egg mixture and a slice of cheese.
11	Broil until cheese is melted and lightly browned, about 5 minutes.
12	Note: for this recipe, use only clean eggs with no cracks in shells.
13	[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