Brunch Eggs With Herbed Cheese Sauce

Recipe by PaulaG
READY IN: 25mins




  • 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.