2 Tbsp melted butter
1/2 cup creamdash cayenne
2 Tbsp grated cheddar cheese
4 English muffins, halved and toasted
4 cooked sausage links
4 thinly sliced prosciutto
dash Mediterranean sea salt
In a 10- inch skillet, melt butter over high heat and immediately add cream.
Slide eggs into butter and cream.
When egg whites begin to set, flip eggs over.
Add dash of cayenne pepper.
Sprinkle with cheese.
Finish cooking until desired level of egg yolk doneness.
Place prosciutto atop toasted English muffin halves.
Slide eggs on muffin halves with some of the hot cream and butter.
Place sausage links on the sides.
Sprinkle Mediterranean sea salt on the eggs.
Garnish with a slice of tomato and rosemary.
Goes well with steamed asparagus.
Lookout Point Lakeside Inn
Bed and Breakfast Foodie