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’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. ItâÂÂs a wholesome start to your day that feels indulgent yet mindful.

Scrambled Eggs Benedict recipe image
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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;ÂÂs 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. ItâÂÂs a wholesome start to your day that feels indulgent yet mindful.

Ingredients

Directions

  1. Preheat the oven to 350ðF (175ðC).
  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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