Swiss Eggs

Bill Reese

Ingredients

• 2 TBSP of all-purpose flour
• 2 TBSP onion, chopped
• 3 green pepper, chopped
• dash of paprika
• 2 TBSP butter or margarine
• 1 TBSP horseradish mustard
• 1/4 TSP pepper
• 1/8 TSP dried oregano, crushed
• 1/8 dried thyme, crushed
• 1 cup nonfat milk
• 3 English muffins, split and toasted
• 6 slices Swiss cheese
• 6 eggs

1. FOR THE SAUCE: In a saucepan, saute green pepper and onion in butter or margarine until tender. Stir in flour, horseradish mustard, spices and milk. Stir until mixture is thick and bubbly. Cover; keep sauce warm.
2. In a lightly-greased skillet, boil 2-inches of water; reduce heat to simmer. Break 1 of the eggs into cup; carefully slide egg into simmering water. Repeat with remaining eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes. Remove eggs with slotted spoon and drain.
3. Top each muffin half with a slice of Swiss cheese and poached egg; spoon sauce over each egg. Sprinkle with paprika.