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See Also: Breakfast and Brunch
Eggs on Toasted Muffins
Using a microwave egg poacher or custard cups, spray with olive oil. Break eggs into cups. Using a toothpick, gently pierce each egg yolk. Sprinkle with water. Cover with a lid and microwave on half power, using about 1 minute per egg as a guide. Set aside. Brush each muffin half with a little butter. Place in a hot pan and cook just until browned. Remove to plate and spread with the chutney. Quickly warm the ham in the pan. Place over the chutney. Add tomato slice and carefully top with poached egg. Sprinkle with salt, pepper, and paprika. Serve immediately.
Recipe created 1998-05-18.