Egg-Bean Sandwiches

Name: Egg-Bean Sandwiches
Ingredients: 1 (16 oz.) can refried beans; 3 English muffins, split and toasted; 3/4 c. shredded Cheddar cheese (approximately 6 oz.); 2 medium tomatoes, thinly sliced; 6 eggs; 1/4 c. chopped green onions (with tops)

6 ingredients

7 steps

Ingredients

1 (16 oz.) can refried beans
3 English muffins, split and toasted
3/4 c. shredded Cheddar cheese (approximately 6 oz.)
2 medium tomatoes, thinly sliced
6 eggs
1/4 c. chopped green onions (with tops)

Directions

1

Heat beans until hot; spread muffin halves with beans. Sprinkle cheese over beans; arrange tomatoes on cheese.
2

Heat water (1 1/2 to 2-inches) to boiling; reduce to simmer.
3

Break each egg into measuring cup or saucer, holding cup close to water's surface.
4

Slip 1 egg at a time into water.
5

Cook until desired doneness, 3 to 5 minutes.
6

Remove eggs from water with slotted spoon.
7

Place egg on tomatoes; sprinkle with onions. Makes 6 servings.