This morning I tried out a recipe from Betty Crocker Cookbook: Healthy Heart Edition. It took me a total of 10:00 to bake and it was approved by the hubby! So because it was so yummy, and filling, I am going to share with you how to make it.
FIRST!
You need to gather your ingredients. Make sure you have a really small pot or sauce pan (about 1 quart), a small non-stick skillet, a spatula, and your typical measuring equipment.
PREP!
I ALWAYS prep for my meals before I make them. It makes it easier to flow through the recipes and allows for minimal pausing. I have a ton of little teeny tiny bowls I measure things into. Well, you know, those little dishes that hold your sauce at restaurants that you "accidentally" take home... those. They work perfect!
Here is what you need for 2 servings. Feel free to resize the ingredients to be able to have enough to make for everyone.
1 tsp. Flour
Butter
1/4 c. Milk (to start)
1 tsp. Grated Parmesan Cheese
1/8 tsp. Dried Basil
Cayenne
1 English Muffin (try to find thick and fluffy ones)
2 Slices Canadian Bacon
4 Large Eggs
Freshly Gound Pepper
Sea Salt (I use this instead of table salt because it tastes better in my opinion)
COOK!
Now that you have your ingredients all prepped, it's time to get the ball rolling. Start by heating your sauce pan over medium heat. Add in about 1 tsp. butter, and once it's melted, add in the flour. The butter is then going to bind with the flour and become a paste. Add more butter as needed until all flour has become a paste. Once all is absorbed, remove pot from heat and stir in the milk gradually. **It is really important to add in the milk this way. If you rush it, it will not turn out as creamy**. Return your pan to the medium heat and stir constantly. You will notice that the mixture will now start to become thicker and creamier. Keep it going until it starts to bubble up. **Similar to how pancakes bubble when they are cooking**
Notice the bubbles in the mixture
Once it bubbles, remove it from the heat and add in your cheese, a pinch of cayenne, and the basil. Once combined, keep it warm so it doesn't cool down. **If your cheese is too thick, add in small amounts of milk while constantly stirring until desired thickness**. Keep this warm on low heat.
Toast your English muffins. In the small skillet, lay down the Canadian bacon over medium heat until it is brown on both sides. **To keep this warm, put the bacon in between the English muffin**.
In the same skillet, drop in 1 1/2 tsp. butter over medium heat until it sizzles. Add in your beaten eggs, salt, and pepper. Let sit for about 1 minute and slowly push the eggs around before letting it sit for another 30-45 seconds. Repeat this until your eggs are at the desired temperature.
Once the eggs are scrambled, it's time to start assembling your dish! Place 1 slice of the English muffin on a small plate followed by a slice of Canadian bacon. Gently place the eggs on top of the bacon and spoon some sauce over the top.
Once it is plated, enjoy your masterpiece!
NUTRITIONAL INFO!
1 Serving: 255 calories (cal from fat 145); Fat 16g (sat fat 6g); chol 440mg; sodium 520mg; carbs 17g; fiber 1g; pro 21g
% Daily Value: vit. A 14%; calc. 18%, iron 12%
Exchanges: 1/2 starch, 3 medium-fat-meat, carb choices: 1
