Clean Eggs Benedict

Photo: Ftoast

Yield: 4 servings ( Serving Size: 1/2 English muffin )
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  • 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


  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.
October 2011

This recipe is a personal recipe added by Ftoast and has not been tested or endorsed by MyRecipes.

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