Open-faced breakfast sandwiches
The aroma of warm cinnamon rolls is always enticing. I learned to make this simple homemade version when I was a child, and it has been a favorite Sunday morning breakfast sandwich ever since.
2 whole-grain English muffins, split horizontally
2 tablespoons butter, at room temperature
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons sliced almonds
Preheat the broiler. Place the English muffins on a baking sheet. Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until they are lightly toasted. Or toast in a toaster.
Combine the butter, brown sugar, and cinnamon in a small bowl. Spread half of the butter mixture on the cut side of each of 2 English muffin halves; sprinkle each with half of the almonds.
Broil for about 2 minutes, or until the spread is bubbly and the almonds are lightly browned. Serve hot.
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