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Creamed Eggs on English Muffins Recipe

I came across this magazine when I first got married more than 20 years ago. It's still my husband's favorite for breakfast or brunch.

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Creamed Eggs on English Muffins Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1/4 cup chopped onion
1 tablespoon butter
1/4 cup coarsely chopped fresh mushrooms
3/4 cup milk
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 teaspoon Dijon mustard
Salt and pepper to taste
6 hard-cooked eggs, coarsely chopped
4 English muffins, split and toasted

Directions

In a saucepan, saute onion in butter until almost tender. Add mushrooms; saute until mushrooms and onion are tender. Stir in milk and cream cheese; cook and stir until cheese is melted and blended. Stir in Parmesan cheese, parsley, mustard, salt and pepper. Add eggs; heat through. Serve over English muffins. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 553 calories, 36 g fat (20 g saturated fat), 402 mg cholesterol, 794 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Creamed Eggs on English Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p150

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Creamed Eggs on English Muffins

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(1-1) of 1 reviews

Reviewed on Apr. 22, 2011 by suecast

I have this same recipe from my Great Aunt Mary Jane the only difference is I don't add the parm cheese but I'm sure it's delicious give it a try it is yummy!!