Scrambled Eggs Benedict

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Servings: 4 Difficulty: Advanced
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A lighter, protein-packed twist on the classic brunch favorite featuring fluffy scrambled eggs and a tangy white sauce.
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This Scrambled Eggs Benedict offers a deliciously lighter take on the traditional brunch staple. Instead of heavy hollandaise, a silky, tangy white sauce made with chicken broth and lemon juice coats the dish, providing rich flavor without the excess fat. The base features warm, reduced-sodium ham and toasted English muffins, topped with tender, low-fat scrambled eggs made with egg whites and skim milk. It&# 226;€™s a perfect balance of savory, creamy, and comforting textures. Ideal for a leisurely weekend morning or a satisfying weekday breakfast, this meal comes together quickly using simple pantry staples. It’s a wholesome start to your day that feels indulgent yet mindful.

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Scrambled Eggs Benedict

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 0.0

Description

This Scrambled Eggs Benedict offers a deliciously lighter take on the traditional brunch staple. Instead of heavy hollandaise, a silky, tangy white sauce made with chicken broth and lemon juice coats the dish, providing rich flavor without the excess fat. The base features warm, reduced-sodium ham and toasted English muffins, topped with tender, low-fat scrambled eggs made with egg whites and skim milk. It&# 226;€™s a perfect balance of savory, creamy, and comforting textures. Ideal for a leisurely weekend morning or a satisfying weekday breakfast, this meal comes together quickly using simple pantry staples. It’s a wholesome start to your day that feels indulgent yet mindful.

Ingredients

Directions

  1. Preheat the oven to 350°F (175°C).
  2. Wrap the ham slices in aluminum foil and place them in the oven to heat for 10 minutes.
  3. In a small saucepan, heat the chicken broth until it just starts to simmer. Set aside.
  4. In another small heavy saucepan, melt 2 tablespoons of the margarine over moderate heat.
  5. Add the flour to the melted margarine and cook, stirring constantly, for 2 minutes to form a roux.
  6. Whisk in the hot chicken broth and lemon juice; bring to a simmer and cook, stirring, for 2 minutes or until the sauce has thickened.
  7. Stir in 1/8 teaspoon of black pepper into the sauce. Remove from heat and keep warm.
  8. In a small bowl, beat together the egg, egg whites, skim milk, and a pinch of black pepper.
  9. Melt the remaining 1 tablespoon of margarine in a heavy 10-inch skillet over low heat.
  10. Pour in the egg mixture and cook, stirring often, for 4 to 5 minutes or until the eggs are set but still moist.
  11. While the eggs are cooking, toast the English muffins.
  12. Place a slice of heated ham on top of each muffin half.
  13. Spoon 1/4 of the scrambled eggs on top of each slice of ham.
  14. Spoon the prepared white sauce over the eggs.
  15. Sprinkle with minced parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 0.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, benedict, breakfast, diabetic, eggs, low-fat, scrambled, simmering, title, vegan
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