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Photo of Egg Sandwich with Cheese Sauce by WW

Egg Sandwich with Cheese Sauce

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
This is a warm and comforting take on scrambled eggs and toast. A mix of whole eggs and egg whites lightens up the usual scramble while the creamy cheese sauce only makes this appear off-limits. Because it uses fat-free dairy and reduced-fat cheese it's a lot lighter than you might ever imagine. Both eggs and sauce would be delicious over grits. Try the warm cheese sauce spooned over hot steamed vegetables like broccoli or cauliflower (you'll love it and your kids will too!), or use it as a hot cheese dip for Game Day crudités.

Ingredients

Fat free evaporated milk

3 Tbsp

All-purpose flour

2 tsp

Fat free skim milk

¼ cup(s)

Hot pepper sauce

⅛ tsp

Table salt

⅛ tsp

Black pepper

⅛ tsp

Shredded reduced fat Mexican-style cheese

¼ cup(s)

Egg

2 large egg(s)

Egg whites

3 large

Fat free skim milk

1 Tbsp

Table salt

⅛ tsp

Black pepper

⅛ tsp

Canola oil

1 tsp

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.
  5. Yields 1 sandwich per serving.

Notes

Top with sliced tomato, ketchup, hot sauce or reduced-fat bacon, if desired. For a robust flavor, add a quarter cup diced onion or scallion to the egg mixture.

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