50% Local food club

Meeting Nova Scotia Food Producers Halfway – Est. September 2014

Open Faced Egg and Cheese with Maple Mustard

This recipe puts a tasty spin on the traditional eggs and toast that we know and love. Although this breakfast option is already extremely scrumptious, you may wish to add some bacon or sausage as well.


For each serving you will need:                              For the maple mustard:

  • 2 eggs                                                              • 1/2 cup maple syrup
  • 1 slice of bread                                              • 1 tablespoon dijon mustard
  • slices of old cheddar                                    • 1 tablespoon whole-grain
  • salt+ black pepper                                               mustard


To make the maple mustard, heat the maple syrup in a small saucepan until it bubbles. Remove from heat and whisk in the mustards.

Toast your bread.
In a pan, cook your eggs over easy. Add salt and pepper. When you flip them, add the cheese on top so it melts. Put enough of it so the eggs are covered. Don’t overcook, the yolks must be runny.
Put the eggs on top of the toast and pour the maple mustard on it and around.

 Adapted from thebitehouse.com


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