Just as the name implies, anyone would love to have this egg, English muffin, and side salad breakfast served to them in bed.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Place split English muffin halves in a greased 13x9x2-inch baking pan. Use a 1-1/2 or 2-inch cutter to cut a hole in the center of each muffin half. Place cutouts beside muffins in baking pan. Crack open eggs and carefully place one egg in the center of each muffin hole. Transfer pan to preheated oven. Bake for 12 to 15 minutes or until eggs are just set.

Instructions Checklist
  • Meanwhile, for dressing, in a small bowl whisk together the orange juice, vinegar, olive oil, mustard, salt, and pepper. Gradually whisk in sour cream. Divide mesclun among four dinner plates. Place 1 egg-filled muffin half atop greens. Cut remaining rounds from muffin halves into wedges and sprinkle around eggs. Drizzle with dressing. Add walnuts and orange wedges. Makes 4 servings.

Test Kitchen Tip:

Four slices of your favorite bread can be substituted for the English muffins.

Nutrition Facts

342 calories; 24 g total fat; 6 g saturated fat; 9 g polyunsaturated fat; 7 g monounsaturated fat; 222 mg cholesterol; 387 mg sodium. 348 mg potassium; 21 g carbohydrates; 3 g fiber; 4 g sugar; 13 g protein; 826 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 89 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 3 mg iron;