Holiday Breakfast Sand-Ridge

Don’t you just love holidays? Who doesn’t like an extra day off where you can spend a leisurely morning lounging around in your jammies? Coffee on the porch, maybe a walk and then make a nice breakfast; this one is good for brunch too … late breakfast, early lunch. We enjoyed it after our 5 mile walk on Memorial Day.




3 eggs
4 slices apple-wood smoked bacon
¼ cup miracle whip
1 tsp dry mustard
¼ cup chopped cucumber (remove seeds)
6 fresh basil leaves
2 whole English muffins
Fresh ground black pepper



Place eggs in saucepan covered with water. Bring to a boil and set timer for 6 minutes. Remove 1 egg after 6 minutes, set timer for 4 more minutes. Drain, cover with cold water, and peel all eggs immediately. Chop the ten minute eggs and combine with the cucumber, miracle whip and dry mustard. Set aside.

Cook bacon slices until crisp, drain on paper towels. Wipe skillet with paper towel and toast both sides of English muffins.

Top two of the English muffin halves with basil leaf; divide egg mixture on each half, top each with two slices of bacon and half of the 6 minute egg and final muffin top. Grind fresh black pepper over top and serve.

© Crackerberries 2009