Recipe by PaulaG
I love Eggs Benedict which is high in fat and cholesterol. Now that I have to watch my intake of both, I found this recipe and it is a wonderful alternative. Serve with fresh assorted fruit for an elegant brunch.
Top Review by I'mPat
Great breakfast - I made full recipe but used 5 whole eggs and used cheddar for both the omelette and the sauce and served on toasted wholemeal/wholegrain bread and then realized after we had eaten I had forgotten to put the chives on but the DM, DS and I all thoroughly enjoyed. Thank you PaulaG for a great breakfast recipe and Nimz for recommended, made for I Recommend Ttag game.
- 2 English muffins, split, toasted
- 4 slices Canadian bacon
- 2 cups egg substitute
- 2 tablespoons yogurt
- fresh ground pepper
Herb Cheese Sauce
- 1 teaspoon butter
- 2 teaspoons all-purpose flour
- 1⁄2 cup nonfat milk
- 1⁄3 cup cheddar cheese
- 1⁄4 teaspoon dried basil
- cayenne pepper
- parmesan cheese
- chives, fresh
Directions See How It's Made
- In a small saucepan, melt the butter and stir in flour; remove from heat.
- Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
- Boil and stir 1 minute; stir in Cheddar cheese, basil.
- Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
- In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
- Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
- As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
- Avoid constant stirring.
- Cook 3 to 5 minutes or until thickened throughout but still moist.
- Place 1 slice bacon on each muffin half.
- Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
- Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
- Serve with fresh fruit for a delightful brunch for 4.