Serves: 2
Total Calories: 230

4 eggs
1 to 2 tablespoons cider vinegar
1 teaspoon butter, softened
salt and pepper to taste
2 English muffins, split and toasted

Cover eggs with water in a small saucepan over high heat. Bring to a boil; cook for 15 minutes. While eggs are still warm, peel and chop; place in a bowl. Stir in vinegar, butter, salt and pepper. Spoon onto toast or English muffins.

Tip: Serve up cool and refreshing fruit-flavored waters…it’s so easy. Slice apples or strawberries into thin slivers and slip into bottled water. Let them chill so the fruit gently flavors the water, and drink within one day. Try adding mint sprigs or ripe peach slices too!

Nutritional Facts:

Serves: 2
Total Calories: 230
Calories from Fat: 80

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets