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.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)