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."
photo by I'mPat
- Ready In:
- 25mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 English muffins, split, toasted
- 4 slices Canadian bacon
- 2 cups egg substitute
- 2 tablespoons yogurt
- fresh ground pepper
- salt
-
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
- salt
- parmesan cheese
- chives, fresh
directions
- 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.
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Reviews
-
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. -
A great, light supper. I mixed some chives in the sauce while cooking it, for added herb flavor. The sauce is VERY good! I subbed fat-free sour cream for the yogurt, and lean pressed ham for the Canadian bacon. Since this was all we were having, we each had 2, but one would be quite filling if served with fruit or salad. Made for Partying The Diabetic Way 2009. -
Simply outstanding! I did use real eggs and whole milk, but other than that I made exactly as specified. Two of these made a wonderful dinner last night. -
I had this for breakfast this morning and I have to say it was quite good. I only had ham and used an egg, instead of egg substitute, but it was wonderful just the same. I have yet to try eggs benedict, but if it's anything like this, I know I'd be hooked. Thanks for a great recipe. -
I made this for my daughter and I this morning. It was very good. We had no English muffins on hand so I used some leftover Italian bread I had. I used regular old eggs and sour cream instead of yogurt. Cheese sauce was quick to put together. Just used one tablespoon of butter and slightly less flour. Basil was a nice flavor and I appreciate that little addition of cayenne. Thanks for the lovely breakfast. Made for my Babes for ZWT4.
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Tweaks
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I made this for my daughter and I this morning. It was very good. We had no English muffins on hand so I used some leftover Italian bread I had. I used regular old eggs and sour cream instead of yogurt. Cheese sauce was quick to put together. Just used one tablespoon of butter and slightly less flour. Basil was a nice flavor and I appreciate that little addition of cayenne. Thanks for the lovely breakfast. Made for my Babes for ZWT4.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
