Scrambled Eggs Benedict

Ostego Eggs Benedict

Scrambled Eggs Benedict

Ostego Eggs Benedict
Just a quarter of the cholesterol of standard Eggs Benedict. Delicious and decadent.
Prep Time 8 minutes
Cook Time 10 minutes
Course Breakfast
Servings 4 people
Calories 236 kcal


  • 4 thin slices of low-sodium ham (about 1/4 pound)
  • 1 cup low-sodium chicken broth
  • 3 tbsp unsalted butter
  • 2 tbsp flour
  • 1 tbsn lemon juice
  • 1/4 tsp black pepper
  • 1 egg
  • 4 egg whites
  • 2 tbsp skim milk
  • 2 English muffins, split
  • 2 tbsp minced parsley


  • Preheat the oven to 350 F. Wrap the ham in aluminum foil and heat for 10 minutes. Ina small saucepan, heat the chicken broth until it just starts to simmer.
  • Meanwhile, melt 2 tablespoons of butter in another small 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 remaining pepper. Melt the remaining tablespoon of margarine in a heavy 10-inch skillet lover 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, the place a slice of ham on top of each one. Place 1/4 of the scrambled eggs of top of each slice of ham, spoon the sauce over all and sprinkle with the parsley.


A low cholesterol version of a savory brunch favorite. Reduce the sodium by substituting chicken for the ham.
Want more delicious recipes for healthy living?  Visit Ostego Nutrition today!


Serving: 1gCalories: 236kcalCarbohydrates: 18gProtein: 13gFat: 12gCholesterol: 82mgSodium: 449mg
Keyword Protein
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