Canadian Bacon and Cheddar Muffin Puff

- 6 tablespoons Dijon mustard
- 6 tablespoons honey
- 2 teaspoons caraway seeds
- 6 Bays English Muffins, split and lightly toasted
- 2 tablespoons butter or margarine
- 12 slices (approximately 1 pound) Canadian bacon
- 1 large Granny Smith apple, peeled, cored and thinly sliced
- 4 egg whites, room temperature
- 1-1/3 cups cheddar cheese, finely grated
- 1/2 teaspoon paprika
- salt and white pepper to taste
- parsley sprigs
- apple slices

Combine mustard, honey and caraway seeds; spread 1 tablespoonful on each muffin half. In a large skillet, melt butter and sauté Canadian bacon slices until thoroughly heated, turning once. Remove with slotted spoon. Sauté apple slices lightly in drippings. Arrange Canadian bacon slices and apple slices on muffins; place on baking sheet.

In a large bowl beat the egg whites until stiff peaks form. Fold in Cheddar cheese, paprika, salt and pepper. Mound on muffins, spreading evenly over topping.

Broil in a preheated broiler until puffed and golden, about 1 minute. Garnish with a parsley sprig and additional apple slices. Serve immediately.

Serves 6