Recipes
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
Print RecipeIngredients
- 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
- Step 1
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.
- Step 2
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.
Tips
- 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.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 410 |
| Fat | 24 g |
| Saturated Fat | 9 g |
| Trans Fat | 0 g |
| Carbohydrate | 27 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 22 g |
| Sodium | 790 mg |
