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!
This Sweet Pea’s Breakfast Blitz recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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