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Photo of Egg sandwich with cheese sauce by WW

Egg sandwich with cheese sauce

5
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Warm and comforting—a little bit of indulgence to start your day. The eggs and cheese sauce would also be great over grits.

Ingredients

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.

Notes

Top with sliced tomato, ketchup, hot sauce or reduced-fat bacon if desired (could affect Points values). For a robust flavour, add a quarter cup diced onion or scallion to the egg mixture.

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