Many of you will be reading this post just after Easter, when you may have a few dozen decorated hard cooked Easter eggs to use up. If you’re like my family, you may also have a bit of ham leftover as well. If so, you’re in luck, because this recipe also incorporates leftover ham. Of course, you could leave out the ham or swap in roasted chicken, turkey or pork.
Pair these muffins with a nice salad and you’re set for lunch or dinner. We had ours with kale slaw.
- 4 English muffins
- 4 hard cooked eggs
- 2 Tbsp Dijon or regular mustard (optional)
- 8 small slices baked ham (size of muffin)
- 1/2 cup cooked spinach
- 3/4 cup shredded cheddar or marble cheese
- Position oven rack on highest level directly under broiler and preheat broiler on low.
- Slice English muffins in half and place on baking sheet.
- Slice eggs lengthwise into 4 even slices.
- To assemble, spread 1/4 tsp of mustard on each muffin half. For each muffin, follow with a small slice of baked ham, 1 Tbsp of cooked spinach, 2 slices of cooked egg, and 1 1/2 Tbsp of shredded cheese.
- Place baking sheet on rack directly below broiler. Broil for 3 to 5 minutes until cheese is melted and muffin is hot throughout.
- Serve and enjoy.
- Make a different version every time. Try using different meat, switch kale for spinach, try smoked gouda instead of cheddar, etc.
- Serve them cold, sandwich style. Top each half with tomato, lettuce and another slice of English muffin and voila, you have a super tasty, filling sandwich.
And, just in case you don’t have any hard cooked eggs, but want to make this dish, here’s my very popular post on making Easy to Peel, Hard Cooked Eggs.
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