Bagel 'n' Egg Melts
Print Category Breakfeast (various brunch) Thematic Stove Breakfast Less than 30 minutes Source Dairy goodness Evaluation
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Recipe pictures
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Click to enlarge Ingredients
- 6 hard-cooked eggs, coarsely chopped
- 1/2 cup (125 mL) diced cooked ham
- 1/3 cup (80 mL) mayonnaise
- 1 tbsp (15 mL) chopped green onion
- Salt and pepper, to taste
- 4 bagels or English muffins
- 1/2 cup (125 mL) shredded Sharp Canadian Cheddar cheese
Preparation
- Combine eggs, ham, mayonnaise and green onion. Season with salt and pepper.
- Slice bagels or English muffins in half and toast. Spread egg salad on top and sprinkle with Sharp Canadian Cheddar cheese.
- Grill in toaster oven or under oven broiler until cheese bubbles, or warm in the microwave oven on medium (50 %) for 30 seconds. Serve hot.
Cook commentary
Prep. Time:10 mins
Cooking Time: 5 mins
Yields: 4 bagels
Tips
For quick snacks or meals, cook one dozen eggs at a time. Keep hard-cooked eggs in the refrigerator for up to a week. If peeled, store in an airtight container.
To prevent a grayish-green ring around the yolk, do not overcook hard-cooked eggs. Cool immediately under cold running water.
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