247. SWISS MUSTARD EGGS and BACON

1 English Muffin, toasted
3 eggs
1/4 cup grated Swiss cheese
2 tablespoons milk
1 tablespoon stone-ground mustard
1 tablespoon grated parmesan
2 strips bacon
1/8 teaspoon pepper

Mix eggs with milk, mustard, and pepper, using wire whisk. Cook bacon till crisp, crumble and set aside. Spread muffin with butter and toast under broiler. Melt 1/2 tbls butter in skillet. Add egg mixture and scramble. When almost done add Swiss cheese and bacon. Cook till cheese melts. Place muffin on plate, spoon eggs onto both halves, sprinkle with the parmesan. Garnish plate with quartered tomato.


courtesy of: Amber House Bed & Breakfast, 1315 22nd Street, Sacramento, California 95816, 916-444-8085