Eggs Rancheros

1 can (10 oz.) enchiJada sauce 2 tablespoons dried bell pepper(optional) 4 eggs 2 English muffins, halved, toasted, buttered

This aromatic entree is especially simple since canned enchilada sauce is the ready-made base in which the eggs cook. Have English muffins toasted, buttered, and ready in a basket alongside the frying pan. In a large frying pan over direct flame, heat enchilada sauce with green pepper, if desired. Carefully break eggs, one at a time, into the bubbling sauce. Cover pan, lower heat, and cook until eggs are set. Serve each egg on top of a toasted English muffin half, with some of the sauce spooned over. Makes 4 servings of 1 egg each.