Eggs Dijon

From Yankee Magazine's New England Innkeepers' Cookbook

Eggs Recipes

Yield: Serves 4.

Breakfast, brunch, lunch, or supper, this dish fits any meal. It’s easy to make, attractive, and delicious. Graycote Inn, Bar Harbor, Maine

• 1/2 cup mayonnaise or salad dressing
• 1 teaspoon maple syrup
• 1 teaspoon Dijon-style mustard
• 6 hard-boiled eggs
• 4 English muffins, split
• 8 thin slices ham
• 1/2 cup grated cheddar cheese
• Freshly ground pepper

Combine the mayonnaise, maple syrup, and mustard in a saucepan and blend well. Chop the eggs into rough chunks and stir in to the mayonnaise mixture. Cook over medium heat until hot but do not boil.

Toast the muffins very lightly. Top each muffin half with a slice of the ham, then 1/4 cup of the egg mixture. Sprinkle the cheese over the top.

Bake in a preheated 35 degree oven for 8 to 10 minutes or until thoroughly heated and the cheese is melted. Sprinkle with pepper and serve.

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