Ingredients for Brunch Eggs With Herbed Cheese Sauce
- English Muffins
- 4 slices Canadian bacon
- 1 cup egg substitute
- 1/4 cup plain nonfat Greek yogurt
- Fresh Ground Pepper
- 1/4 teaspoon salt
- 2 tablespoons butter
- All Purpose Flour
- Nonfat Milk
- 1 cup shredded cheddar cheese
- Dried Basil
- Pinch of cayenne pepper
- 1 tablespoon grated Parmesan cheese
- Freshly snipped chives
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How to Make Brunch Eggs With Herbed Cheese Sauce
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly.
- Gradually whisk in 1 cup of milk. Bring to a simmer over medium heat, stirring constantly until thickened.
- Reduce heat to low. Stir in 1 cup shredded cheddar cheese, 1/4 cup chopped fresh basil, 1/4 teaspoon salt, and a pinch of cayenne pepper. Remove from heat and keep warm.
- In a nonstick 10-inch skillet, cook 4 slices of Canadian bacon over medium heat until browned on both sides. Remove and set aside.
- In a bowl, whisk together 1 cup egg substitute and 1/4 cup plain nonfat Greek yogurt. Season with salt and pepper to taste.
- Pour the egg mixture into the same skillet used for the bacon. Cook over medium-low heat, gently lifting the edges with a spatula to allow uncooked egg to flow underneath. Avoid constant stirring.
- Cook for 3-5 minutes, or until the eggs are set but still slightly moist.
- Place 1 slice of Canadian bacon on each of 4 English muffin halves.
- Top each with 1/4 of the egg mixture.
- Spoon 2 tablespoons of the cheese sauce over each egg.
- Sprinkle with 1 tablespoon of grated Parmesan cheese.
- Finish with a few grinds of fresh black pepper and freshly snipped chives.
- Serve immediately with fresh assorted fruit.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
18g
Carbs
5g
