EGGWICH RECIPES

Steps:

• Note: If you are adding tomato, bacon or ham, put it in the skillet first. Arrange the ham or bacon to fit the bread. Break the egg over the tomato, bacon or ham.
• Break the egg and yolk into a buttered/sprayed preheated skillet on medium low heat.
• Try to keep the egg about the same size as your bread.
• Salt and pepper to taste.
• Place a slice of bread on the egg when the egg is almost cooked through but still gooey on top. The egg will adhere to the bread when you've finished the sandwich.
• Flip the sandwich over to brown the bread.
• Place a slice of cheese on top of the egg. To keep thinly sliced bread from burning, place a cover over the skillet to melt the cheese faster.
• Place the second slice of bread on the egg and cheese when the cheese begins to melt.
• Turn the sandwich over to brown the other side.
• Enjoy.

Steps:

• Add water to a medium skillet to depth of 2 inches; bring to a boil. (While water comes to a boil, prepare Cheddar Cheese Sauce.) Reduce heat to low. Break eggs, one at a time, into a saucer; slip eggs, one at a time, into simmering water, holding saucer as close as possible to surface of water. Simmer 6 to 7 minutes or until internal temperature of egg reaches 160° (yolk will be solid).
• While eggs simmer, place muffin halves and tomato slices on a baking sheet. Broil 4 inches from heat (with electric oven door partially opened) 4 minutes or until muffins are toasted and tomato slices are warm. Spread muffins with mustard; top each with a tomato slice. Remove eggs from water with a slotted spoon, and place over tomato slices; top with Cheddar Cheese Sauce.