Good For You Scrambled Eggs 'Benny'

Ingredients

1 cup / 250 ml

2% milk

2 tsp / 10 ml

cornstarch

1 tsp / 5 ml

Dijon mustard

1/4 tsp / 1 ml

each salt and pepper

1/2 cup / 125 ml

shredded old Cheddar cheese

8

slices of back bacon

2 cup / 500 g

Egg Creations Fat Free Original, well shaken

4

whole wheat English muffins, halved and toasted

Directions

1. Whisk the milk with the cornstarch, Dijon, salt and pepper in a small saucepan until smooth. Set over medium heat; bring to a boil, stirring often. Simmer, stirring occasionally, for 2 to 3 minutes or until steaming and thickened. Gradually stir in the cheese. Cook until the cheese is melted and the sauce is thickened; reserve.

2. Spray a nonstick skillet with cooking spray and set over medium heat. Add the bacon and brown on each side. Remove to a plate and keep warm.

3. Return the pan to the heat (re-spray with cooking spray if needed). Add the liquid eggs. Cook for 1 minute without stirring. Cook, stirring occasionally, for 1 to 2 minutes or until just softly set.

4. Arrange the toasted English muffins on 4 serving plates. Top each half with a slice of bacon and an equal portion of scrambled eggs. Drizzle each serving with the cheese sauce to taste.

Tips

1. Replace the back bacon with smoked salmon, sliced proscuitto or even pepperoni.

2. Add additional flavour with a slice of avocado, wilted spinach or blanched asparagus spears.

3. Change the flavour of the sauce by using different cheeses such as Mozzarella or Gruyere or adding fresh herbs such as tarragon or basil.