Egg sandwich with cheese sauce
6 Points
Ingredients
3 Tbsp fat free evaporated milk
1/4 cup(s) , sharp-variety (or other brand) ww reduced fat shredded mexican style blend cheese
2 tsp all-purpose flour
1/4 cup(s) fat free skim milk
1/8 tsp hot pepper sauce
1/8 tsp table salt
1/8 tsp black pepper
2 large egg(s) egg(s)
3 large egg white(s)
1 Tbsp fat free skim milk
1/8 tsp table salt
1/8 tsp black pepper
1 tsp canola oil
4 slice(s) , toasted reduced-calorie rye bread
Directions
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.
To make eggs, in a small bowl, beat together eggs, egg whites and remaining skim milk, salt and pepper.
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.
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 SmartPoints value).For a robust flavor, add a quarter cup diced onion or scallion to the egg mixture.
Nutrition
6 smart points