Scrambled Eggs Benedict Recipe
Scrambled eggs benedict is a popular recipe. Served over english muffins, the scrambled eggs benedict is served with a lemony sauce cooked with chicken broth. With a slice of ham in it, the scrambled eggs benedict is quite savory.
Ingredients
| 4 thin slices reduced sodium ham | ||
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| 3 tablespoons unsalted margarine | ||
| Flour | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| 1/8 teaspoon plus pinch black pepper | ||
| Egg | 1 Large | |
| Egg whites | 4 Large | |
| Skim milk | 2 Tablespoon | |
| English muffins | 2 | |
| Parsley | 2 Tablespoon, minced | |
Directions
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.
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.
Chef
