Down Home Creamed Eggs On Toasted English Muffins Recipe
Servings: 4
Ingredients
- 3 c. Skim lowfat milk
- 3 Tbsp. All purpose flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 6 x Hard-cooked Large eggs, thinly sliced
- 4 x English muffins, split, toasted
Directions
- 1. Pour lowfat milk into medium nonstick saucepan. Place saucepan over medium-high heat; stir in flour with wire whisk till well blended. Add in salt and pepper. Cook and stir till bubbly and thickened. Remove from heat.
- 2. Place muffin halves, cut side up, on 4 individual plates. Arrange sliced Large eggs proportionately over muffins, using 1 1/2 Large eggs per serving. Spoon sauce proportionately over Large eggs.
- 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 218 | |
| Calories from Fat 11 | 5% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 633mg | 26% |
| Potassium 369mg | 11% |
| Total Carbs 39.89g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 9.37g | 6% |
| Protein 11.2g | 18% |
