Brunch Eggs With Herbed Cheese Sauce

Ingredients

• 2 English muffins, split, toasted
• 4 slices Canadian bacon
• 2 cups egg substitute
• 2 tablespoons yogurt
• fresh ground pepper
• salt

Herbed Cheese Sauce

• 1 teaspoon butter
• 2 teaspoons all-purpose flour
• 1/2 cup nonfat milk
• 1/3 cup cheddar cheese
• 1/4 teaspoon dried basil
• cayenne pepper
• salt
• parmesan cheese
• chives, fresh

Directions

1. 1

   In a small saucepan, melt the butter and stir in flour; remove from heat.

2. 2

   Gradually stir in milk, return to heat and heat to boiling, stirring constantly.

3. 3

   Boil and stir 1 minute; stir in Cheddar cheese, basil.

4. 4

   Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.

5. 5

   In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.

6. 6

   Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.

7. 7

   As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.

8. 8

   Avoid constant stirring.

9. 9

   Cook 3 to 5 minutes or until thickened throughout but still moist.

10. 10

    Place 1 slice bacon on each muffin half.

11. 11

    Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.

12. 12

    Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.

13. 13

    Serve with fresh fruit for a delightful brunch for 4.