Egg Sandwich with Cheese Sauce
8
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
WW Reduced fat shredded Mexican style blend cheese
0.25 cup(s)
All-purpose flour
2 tsp
Fat free skim milk
0.25 cup(s)
Hot pepper sauce
0.125 tsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Egg
2 large egg(s)
Egg whites
3 large
Fat free skim milk
1 Tbsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Canola oil
1 tsp
Reduced-calorie rye bread
4 slice(s)
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.