Brunch Eggs With Herbed Cheese Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 english muffins, split, toasted
• 4 slices canadian bacon
• 2 cups egg substitute
• 2 tablespoons yogurt
• fresh ground pepper
• salt
• 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

Recipe

• 1 in a small saucepan, melt the butter and stir in flour; remove from heat.
• 2 gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• 3 boil and stir 1 minute; stir in cheddar cheese, basil.
• 4 adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• 5 in a nonstick 10-inch skillet over medium heat, brown canadian bacon on both sides, remove and keep warm.
• 6 beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• 7 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.
• 8 avoid constant stirring.
• 9 cook 3 to 5 minutes or until thickened throughout but still moist.
• 10 place 1 slice bacon on each muffin half.
• 11 divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate parmesan cheese on top.
• 12 add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• 13 serve with fresh fruit for a delightful brunch for 4.