Not your usual egg sandwich, the flavor-packed topping can be prepared in advance and then baked on the on the bread when ready to eat. Crunchy, creamy, and utterly delicious!
My most vivid Easter memories include the year my dog, Ruffy, ate the contents of my Easter basket while we were at church. I also had a general fear of the Easter Bunny and serious concern that my older sister would find more than her fair share of eggs.
We spent hours decorating those eggs. My mom boiled a dozen for each of us and equipped us with the supplies necessary to create colorful, patterned eggs that we always considered too pretty to eat.
As a mom, I now boil a dozen eggs for each of my kids, and they kindly share a couple so that I may relive those fun childhood memories. These masterpieces are not just for hiding and seeking, however. We do eat them, and I have devised a few favorite ways to take them a step or two past our favorite egg salad.
The prep-ahead aspect makes these sandwiches an easy breakfast. We also enjoy them as a welcome breakfast-for-dinner option, paired with a salad or green vegetable. Fresh fruit or sliced, vine-ripened tomatoes are an equally delightful pairing when in season.
While we usually enjoy these for breakfast or brunch with a side of fruit, they provide a delightful dinner option when served with a green vegetable and/or salad.
When tomatoes are at their best, try topping a small tomato half or thick tomato slice with some of the egg mixture and broiling until golden brown.
- 7 large or 6 extra large eggs, hard-boiled, peeled and chopped
- 1 cup (4 ounces) grated cheddar cheese
- ¼ cup plain 2% Greek yogurt (I have more recently used non-fat Greek yogurt with good results)
- ¼ cup mayonnaise
- 6 slices bacon, cooked and chopped
- ½ tablespoon Dijon mustard
- 1 dash Worcestershire sauce
- Kosher salt and freshly ground pepper to taste
- 4 whole English muffins, split and toasted until crunchy (may substitute a GF bread or muffin)
Combine all of the ingredients except the muffins. Cover and store in fridge until ready to use－overnight is fine if having for breakfast.
Spread the egg mixture on the toasted muffin halves. In an oven preheated to 400℉, bake for three minutes, and then broil for one minute or until bubbly and golden brown on top. (Watch closely while broiling to avoid burning.) Leftovers, if there are any, reheat well in the oven or toaster oven. Recipe doubles easily.
As an option, reserve roughly ⅓ cup of the cheese and a couple tablespoons of the chopped bacon to sprinkle over the top of the egg mixture before baking the muffins.
To easily and evenly toast several English muffins at once, place them on a baking sheet and bake at 350℉ until crisp.
Don’t want to bake all eight at once? While leftovers do reheat well, you may bake only what you wish to eat immediately and store the remaining egg mixture in an airtight container in the refrigerator for several days.