Author Notes
Wanted breakfast out of that refrigerator full of Easter leftovers; this was a marvelous use of the dyed eggs, the ham, fresh veggies, dip, etc. —Alyce Morgan
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Ingredients
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1 teaspoon
Butter or olive oil
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1
English muffin (whole wheat), split
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4-6
Ham slivers
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2
Boiled eggs, peeled, and sliced
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Kosher salt and fresh-ground pepper
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3 tablespoons
Melissa Clark's Greek Goddess Dip (or other dip or dressing)
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1 cup
Sliced mixed fresh vegetables: 3-4 radishes, some zucchini, yellow peppers, cucumber, etc.
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1/2 teaspoon
Sherry vinegar
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4-6
Cherry tomatoes, sliced
Directions
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Heat the butter or oil in a small skillet over medium flame and place the English muffins in face down along with the ham slivers. Let cook several minutes or until browned and crispy.
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Place the muffins on a plate and add the sliced eggs along with the ham. Sprinkle with salt and pepper. Drizzle with Greek Goddess (or other) dip.
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Add the sliced vegetables to the plate and season with a few grains of salt and pepper. Drizzle with sherry vinegar. Garnish with cherry tomatoes. Serve warm or at room temperature.
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