1/7 Photos of Brunch Eggs With Herbed Cheese Sauce
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.
My Private Note
Units: US | Metric
- 2 English muffins, split, toasted
- 4 slices Canadian bacon
- 2 cups egg substitute
- 2 tablespoons yogurt
- fresh ground pepper
Herb Cheese Sauce
- 1In a small saucepan, melt the butter and stir in flour; remove from heat.
- 2Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
- 3Boil and stir 1 minute; stir in Cheddar cheese, basil.
- 4Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
- 5In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
- 6Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
- 7As 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.
- 8Avoid constant stirring.
- 9Cook 3 to 5 minutes or until thickened throughout but still moist.
- 10Place 1 slice bacon on each muffin half.
- 11Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
- 12Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
- 13Serve with fresh fruit for a delightful brunch for 4.
Browse Our Top Breakfast Recipes
You Might Also Like...View All Breakfast Recipes
Nutritional Facts for Brunch Eggs With Herbed Cheese Sauce
Serving Size: 1 (229 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 175.3
- Calories from Fat 61
- Total Fat 6.8 g
- Saturated Fat 3.6 g
- Cholesterol 28.2 mg
- Sodium 587.8 mg
- Total Carbohydrate 16.0 g
- Dietary Fiber 1.0 g
- Sugars 2.9 g
- Protein 12.1 g