Serves Six. This page is printer friendly.
3 Wolferman’s 1910 Original Recipe Signature English Muffins
3-4 strips bacon
1/3 cup cream
¼ teaspoon salt
½ pound GruyËre Swiss Cheese, grated
Slice muffin in half. Carefully scoop the center from each half, leaving outside in tact. Brush with melted butter, then toast. Fry bacon until crisp and drain on paper towel. Beat egg with cream and seasonings. Pour egg mixture over grated cheese and mix well. Spread cheese and egg mixture on muffins. Crumble bacon over the top and broil briefly (don’t allow to burn). Serve immediately.