Scrambled Eggs Benedict
- 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.