Take Along Egg Breakfast

Ingredients:
4 hard-cooked eggs*, chopped
1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese
2 1/2 tablespoons bacon and tomato flavored French dressing
2 to 4 toasted waffles, English muffin halves or bread slices
Thin tomato wedges, optional
Parsley sprigs, optional

Directions:
In small bowl, stir together eggs, cheese and dressing until well blended. Cover and chill to blend flavors. Spread 1/2 of the mixture on each of 2 waffles. In oven or toaster oven, broil 6 inches from heat, until warm, about 3 minutes, if desired. Garnish with tomato wedges and parsley if desired. Top with additional waffles, if desired.

*To hard-cook: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the ho****er, 15 minutes for Large eggs (about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.