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Photo by: © Ben Fink, from Park Avenue Potluck Celebrations, Rizzoli, 2010
My mother used to make these for me on Holland Rusks and she would serve the eggs with a delicious cheese sauce.
Preheat the oven to 350 degrees and line a baking sheet with foil. Lightly toast the English muffins either in a toaster or in the oven on the baking sheet.
Arrange the toasted muffin halves on the baking sheet. Place a slice of ham or salmon on the cut side of each.
In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Pile the whites on each muffin, covering it (and the ham or salmon) completely. Use the back of a spoon to make a depression in the center of each. Place a yolk in each depression.
Place in the oven and bake for about 15 minutes, until the whites are lightly browned and the yolks are just set. Sprinkle with a little sea salt and pepper and serve immediately.
The beaten egg whites insulate the ham or salmon from the heat, keeping this hidden ingredient from overcooking. Children might enjoy these with a slice of cheese or a slick of jam instead of the ham or salmon.
Nutrients per serving (% daily value)
Nutritional is based on using 4oz of Country Ham and includes 1/4 teaspoon of added salt.
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