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  Scrambled Eggs Benedict
  Category: Breakfast
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 310
Ingredients:
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
Instructions:
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 information per serving: calories - 236, protein - 13
gm., total fat - 12 mg., saturated fat - 2 gm., carbohydrates - 18
gm., cholesterol - 67 mg., fiber - 0, added sugar - 0, sodium - 449
mg.*

FROM: Great Recipes for Good Health by Reader's Digest copyright
1988

* Note: This only has a quarter of the cholesterol of standard
Eggs Benedict. You can reduce the sodium by 200 mg. if you
substitute chicken or turkey for the ham.
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