Egg sandwich with cheese sauce
Fat free evaporated milk
Hot pepper sauce
Low-fat shredded cheddar cheese
¼ cup(s), sharp-variety Scrambled Eggs
Reduced-calorie rye bread
4 slice(s), toasted
- To make cheese sauce, stir together evaporated milk and flour in a small pot; stir in 1/4 cup skim milk, hot pepper sauce, 1/8 teaspoon each salt and pepper. Heat over medium heat, stirring constantly until mixture is hot and thickened, about 1 minute; reduce heat to low and add cheese, stirring constantly, until thickened, about 30 seconds. Remove pot from heat, cover and set aside.
- To make eggs, in a small bowl, beat together eggs, egg whites and remaining skim milk, salt and pepper.
- Heat oil in a large nonstick skillet over medium heat. Pour egg mixture into skillet and cook, scrambling, until eggs are cooked through, about 2 to 3 minutes.
- Divide eggs over 2 pieces of toast; drizzle each equally with cheese sauce. Top with remaining toast and serve. Yields 1 sandwich per serving.