Sunrise Egg Salad Melt
Egg salad can be made the night before, so this warm breakfast takes only minutes to prepare in the morning.
- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 45 min
Ingredients
Nutrition Facts
- Calories
- 410
- Fat
- 24 g
- Saturated Fat
- 9 g
- Trans Fat
- 0.4 g
- Sodium
- 790 mg
- Sugars
- 3 g
- Protein
- 22 g
- Fibre
- 2 g
- Carbohydrate
- 27 g
- 8 eggs
- 2 tbsp ( 30 mL ) mayonnaise
- 1 tbsp ( 15 mL ) finely chopped fresh chives
- 2 tsp ( 10 mL ) Dijon mustard
- ¼ tsp ( 1.25 mL ) each salt and pepper
- 4 English muffins, split and toasted
- 1 cup ( 250 mL ) 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
• For a spicy breakfast, drizzle with your favourite hot sauce before serving.
• Substitute finely chopped green onions for chives if desired.
• Alternatively, sandwiches can be heated in the toaster oven.