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Eggs Bravo Recipe

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Erika Anderson from Wausau, Wisconsin stirs leftover ham and hard-cooked eggs into a creamy cheese sauce, then drapes the savory mixture over toasted English muffins. The simple stovetop dish is nice for breakfast, brunch or a light lunch.

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Eggs Bravo Recipe

Prep: 15 min. Cook: 20 min.

Yield: 6-8 Servings

15 20 35

Ingredients

1/3 cup all-purpose flour
1/8 to 1/4 teaspoon salt
Dash pepper
1-3/4 cups milk
4 ounces process cheese (Velveeta), cubed
1-1/2 cups cubed fully cooked ham
4 hard-cooked eggs, chopped
1/2 cup mayonnaise
1/4 cup sliced green onions
1/4 cup chopped pimientos
6 to 8 English muffins, split and toasted

Directions

In a saucepan, combine the flour, salt, pepper and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the cheese; cook and stir until melted. Stir in the ham, eggs, mayonnaise, onions and pimientos; heat through. Serve over English muffins. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 381 calories, 22 g fat (6 g saturated fat), 141 mg cholesterol, 871 mg sodium, 28 g carbohydrate, 1 g fiber, 16 g protein.

Originally published as Eggs Bravo in Quick Cooking September/October 2002, p8

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