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


Recipe Summary test

20 mins
12 mins
32 mins


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.

  • 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; fat 24g; cholesterol 222mg; saturated fat 6g; carbohydrates 21g; mono fat 7g; poly fat 9g; insoluble fiber 3g; sugars 4g; protein 13g; vitamin a 826IU; vitamin c 8.3mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.4mg; vitamin b6 0.2mg; folate 88.7mcg; vitamin b12 0.7mcg; sodium 387mg; potassium 348mg; calcium 111.1mg; iron 2.5mg.