The Shady Porch: Open-faced Breakfast Muffins


Open-faced Breakfast Muffins

Breakfast is an important meal, and we've done well at our house in making it a priority, even on hectic mornings. Of course, the big breakfast menu is reserved for weekends - when hubby likes to take on breakfast - but the quick and easy daystarter recipes are the ones that help us get our motors running right. This easy-to-make, open-faced breakfast muffin is one of those jiffy-delicious recipes that we enjoy. It has typical breakfast favorites - muffins and eggs - and adds a mustard sauce for just the right pop of flavor.

English muffin, sliced and toasted
2 boiled eggs, peeled and sliced
2 t. mayonnaise
1 t. mustard
1/4 t. vinegar
2 cooked bacon strips, optional

  1. Mix mayonnaise, mustard, and vinegar until well blended. 
  2. Place muffins on plate and drizzle sauce over each.
  3. Place the egg slices over the sauce (1 egg per muffin half).
  4. Serve.
This recipe makes portions as you see plated in the photos.
Note - they are delicious, but too messy to eat with your hands, so serve with a fork.                                                                            -adapted from

other recipes you might life...
French Toast: Slow Cooker  

I'm sharing my recipe at these great party locations -  Yesterfood, Pure Grace Farms, Lou Lou Girls, The Couintry Cook, Miz Helen's Country Cottage,

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