Clean Eggs Benedict

Ingredients

• 2 tablespoon(s) whole-wheat flour
• 1 cup(s) skim milk
• 3/4 cup(s) low-fat sharp cheddar cheese
• 1/4 teaspoon(s) sea salt
• 1/2 teaspoon(s) fresh ground black pepper divided
• 2 teaspoon(s) extra-virgin olive oil
• 6 cup(s) fresh baby spinach
• 3 cup(s) portobello mushroom chopped
• olive oil cooking spray
• 10 egg whites
• 4 whole-grain English muffins split and toasted

Preparation

1. Place flour in a heavy saucepan over medium heat; gradually add milk, stirring with a whisk until blended. Cook for about 6 to 8 minutes or until thickened. Remove from heat, add cheese, salt and 1/4 tsp pepper, stirring until melted.


2. Heat oil in a large nonstick skillet over medium heat. Add and saute spinach, mushrooms and remaining pepper until spinach is wilted and mushrooms are tender, about 5 minutes.


3. In a separate skillet coated with cooking spray, scramble egg whites over medium heat for 3 to 5 minutes. Top English muffin halves evenly with scrambled egg whites and spinach-mushroom mixture, then drizzle with cheese sauce. Serve immediately.