Cheesy Egg Sandwiches
2 t. butter or margarine
4 eggs
Salt and pepper to taste
4 English muffins, split and toasted
3 T. butter softened {optional}
8 leaves of baby spinach {optional}
8 strips of bacon, crisp-cooked and drained
1/4 c. shredded cheddar cheese
In a large non-stick skillet, melt the teaspoons of butter over medium heat. Break in the eggs, sprinkle with salt and pepper. Reduce heat to low; cook for 3 to 4 mins or until whites are completely set and yolks just begin to harden. Gently flip the eggs, being careful not to break the yolks-I broke ours the kids and I don't care for the runny yolk:) For over easy, cook for 30 seconds more. For over hard, cook for about a minute more.
If desired, spread muffin bottoms with the 3 T. softened butter. Top with cooked eggs, spinach, bacon and cheese. Cover with muffin tops. Makes 4 sandwiches.
