Terry Kuehn of Waunakee, Wisconsin stacks cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one, this delicious open-face sandwich is special enough for guests, too.
"This scrambled egg breakfast can also be served for lunch or dinner with a tossed salad or green vegetable such as steamed spinach," suggests Donna Ryan of Topsfield, Massachusetts. "You can replace the tortillas with taco chips, if you like."
"We enjoy this as a Sunday brunch before church," notes Macey and Landon Allen of Green Forest, Arkansas. "Growing up on farms, we both learned to eat what was raised and the eggs that were gathered never went to waste with this incredible breakfast."
"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"