Egg-Bean Sandwiches - cooking recipe

Ingredients

1 (16 oz.) can refried beans
3 English muffins, split and toasted
3/4 c. shredded Cheddar cheese (approximately 6 oz.)
2 medium tomatoes, thinly sliced
6 eggs
1/4 c. chopped green onions (with tops)

Preparation

Heat beans until hot; spread muffin halves with beans. Sprinkle cheese over beans; arrange tomatoes on cheese.
Heat water (1 1/2 to 2-inches) to boiling; reduce to simmer.
Break each egg into measuring cup or saucer, holding cup close to water's surface.
Slip 1 egg at a time into water.
Cook until desired doneness, 3 to 5 minutes.
Remove eggs from water with slotted spoon.
Place egg on tomatoes; sprinkle with onions. Makes 6 servings.