Scrambled Eggs Benedict
Ingredients
4 thin slices reduced sodium ham (about 1/4 pounds)
1 C. 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
Cooking 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 Tbls. 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 tsp. of the pepper. In a small bowl, beat together the egg, egg whites, skim milk and the pinch of black pepper. Melt the remaining Tbls. of margarine in a heavy 10-inch skillet over low heat; add the egg mixture. Cook, stirring often, for 4 to 5 minutes, or until the eggs are set. While the eggs are cooking, toast the muffins. 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 parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)