Scrambled Eggs Benedict

Scrambled Eggs Benedict

Serves: 4
 
 
Egg
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Scrambled Eggs Benedict, you'll need:
  • 4 Thin slices reduced-sodium ham (about
  • 1/4 lb)
  • 1 cup Low-sodium chicken broth
  • 3 tbsp Unsalted margarine
  • 2 tbsp Flour
  • 1 tbsp Lemon juice
  • 1/8 tsp (plus a pinch) black pepper
  • 1 large Egg
  • 4 large Egg whites
  • 2 tbsp Skim milk
  • 2 English muffins split
  • 2 tbsp Minced parsley

Method

  • Preheat the oven to 350 degrees F
  • Wrap the ham slices in aluminum foil place in the oven and heat for 10 minutes
  • In a small saucepan heat the chicken broth until it just starts to simmer
  • Meanwhile melt 2 Tablespoons of the margarine in another small heavy saucepan over moderate heat
  • Add the flour and cook stirring constantly for 2 minutes
  • Whisk in the hot chicken broth and the lemon juice; bring to a simmer and cook stirring for 2 minutes or until the sauce has thickened
  • Stir in 1/8 teaspoon of the pepper
  • In a small bowl beat together the egg egg whites skim milk and the pinch of black pepper
  • Melt the remaining Tablespoon of margarine in a heavy 10-inch skillet over low heat add the egg mixture and cook stirring often for 4 to 5 minutes or until the eggs are set
  • While the eggs are cooking toast the muffins then place a slice of ham on top of each half
  • Place 1/4 of the scrambled eggs on top of each slice of ham spoon the sauce over all and sprinkle with the parsley
  • Serves 4.
Nutritional Facts (Per Serving)
No nutritional facts available.
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