Clean Eggs Benedict
Ready In: 30 mins
Serves: 4
Ingredients
- 2 tablespoons whole wheat flour
- 1 cup skim milk
- 3⁄4 cup low-fat sharp cheddar cheese
- 1⁄4 teaspoon sea salt
- 1⁄2 teaspoon black pepper, DIVIDED
- 2 teaspoons olive oil
- 6 cups Baby Spinach
- 3 cups portabella mushrooms, chopped
- olive oil flavored cooking spray
- 10 egg whites
- 4 whole grain English muffins, split and TOASTED
Directions
- Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended.
- Cook for about 6 to 8 minutes or until thickened.
- Remove from heat, add cheese, salt, and 1/4 teaspoon pepper; stirring until melted.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add and saute spinach, mushrooms and remaining 1/4 teaspoon of pepper until spinach is wilted and mushrooms are tender, about 5 minutes.
- In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes over medium heat for 3 to 5 minutes.
- Top English muffin halves evenly with scrambled egg whites and spinach/mushroom mixture, then drizzle with cheese sauce.
- Serve immediately.
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