English Egg Muffins Recipe
Summary
Ingredients
| 2 tsp low-calorie margarine | ||
| 6 eggs, hard-cooked and chopped | ||
| 1 tsp Dijon-style mustard | ||
| Worcestershire sauce | 1 Teaspoon | |
| Red wine vinegar | 1 Teaspoon | |
| Onion | 1 Teaspoon, finely chopped | |
| Tarragon | 1 Teaspoon, chopped | |
| Parsley | 1 Teaspoon | |
| English muffins | 4 , toasted | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt margarine in a nonstick skillet.
Combine the eggs, mustard, Worcestershire sauce, vinegar, onion, tarragon, parsley, salt, and pepper in the skillet; mix and stir until thoroughly heated.
Spread on top of each toasted muffin half.
Combine the eggs, mustard, Worcestershire sauce, vinegar, onion, tarragon, parsley, salt, and pepper in the skillet; mix and stir until thoroughly heated.
Spread on top of each toasted muffin half.
Chef
