---------- Recipe via Meal-Master (tm) v8.01 Title: Scrambled Eggs Benedict Categories: Breakfast, Cheese/eggs, Diabetic, Low-fat Yield: 4 servings 4 Thin slices reduced-sodium -ham (about 1/4 lb.) 1/8 ts (plus a pinch) black pepper 1 lg Egg 1 c Low-sodium chicken broth 4 lg Egg whites 3 tb Unsalted margarine 2 tb Skim milk 2 tb Flour 2 English muffins, split 1 tb Lemon juice 2 tb Minced parsley Preheat the oven to 350 degrees F. Wrap the ham slices in aluminum foil, place in the oven, and heat for 10 minutes. In a small saucepan, heat the chicken broth until it just starts to simmer. Meanwhile, melt 2 Tablespoons of the margarine in another small heavy saucepan over moderate heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the hot chicken broth and the lemon juice; bring to a simmer and cook, stirring, for 2 minutes or until the sauce has thickened. Stir in 1/8 teaspoon of the pepper. In a small bowl, beat together the egg, egg whites, skim milk and the pinch of black pepper. Melt the remaining Tablespoon of margarine in a heavy 10-inch skillet over low heat, add the egg mixture, and cook, stirring often, for 4 to 5 minutes or until the eggs are set. While the eggs are cooking, toast the muffins, then place a slice of ham on top of each half. Place 1/4 of the scrambled eggs on top of each slice of ham, spoon the sauce over all, and sprinkle with the parsley. Serves 4. Nutritional information per serving: calories - 236, protein - 13 gm., total fat - 12 mg., saturated fat - 2 gm., carbohydrates - 18 gm., cholesterol - 67 mg., fiber - 0, added sugar - 0, sodium - 449 mg.* FROM: Great Recipes for Good Health by Reader's Digest copyright 1988 * Note: This only has a quarter of the cholesterol of standard Eggs Benedict. You can reduce the sodium by 200 mg. if you substitute chicken or turkey for the ham. -----