Quick and yummy...this Frico Fried Egg and Cheese Breakfast Sandwiches from BHG can be made in 20 minutes. Serves 4
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste
4 provolone cheese slices
4 English muffins, split and toasted
1/4 cup sun-dried tomatoes (in oil), sliced
1 cup baby arugula
Heat a 12” griddle. Sprinkle Parmesan cheese into 4” rounds onto a hot griddle. Cook 1 minute or until the cheese just melts. Break eggs onto the cheese and sprinkle with salt and pepper, to taste. Cook 4-5 minutes or until egg whites are completely set and yolks are at your desired doneness.
Top with a slice of provolone and cook another 3 minutes or until melted. Toast English muffins. On the English muffin bottoms add some of the sun-dried tomato slices then add the eggs, arugula and muffin tops. Serve immediately. Yum Yum!