Egg sandwich with cheese sauce
5
Points®
Temps total: 20 min • Préparation: 10 min • Cuisson: 10 min • Portions: 2 • Difficulté: Facile
Warm and comforting—a little bit of indulgence to start your day. The eggs and cheese sauce would also be great over grits.
Ingrédients
Fat free evaporated milk
3 tbsp(s)
All-purpose flour
2 tsp(s)
Fat-free skim milk
¼ cup(s)
Hot pepper sauce
⅛ tsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es)
Low-fat shredded cheddar cheese
¼ cup(s), sharp-variety Scrambled Eggs
Raw egg
2 large
Egg whites
3 serving(s), large
Fat-free skim milk
1 tbsp(s)
Table salt
⅛ tsp(s)
Black pepper
⅛ pinch(es)
Canola oil
1 tsp(s)
Reduced-calorie rye bread
4 slice(s), toasted
Instructions
1
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.
2
To make eggs, in a small bowl, beat together eggs, egg whites and remaining skim milk, salt and pepper.
3
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.
4
Divide eggs over 2 pieces of toast; drizzle each equally with cheese sauce. Top with remaining toast and serve. Yields 1 sandwich per serving.
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