Scrambled Eggs Benedict
|Reduced sodium ham slices||4 (Thin)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Unsalted margarine||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Black pepper||1 Pinch|
|Egg whites||4 Large|
|Skim milk||2 Tablespoon|
|English muffins||2 , split|
|Minced parsley||2 Tablespoon|
Preheat the oven to 350°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 one.
Place 1/4 of the scrambled eggs on top of each slice of ham, spoon the sauce over all, and sprinkle with the parsley.