Bruncheggswithherbedcheesesauce Recipes

BRUNCH EGGS WITH HERBED CHEESE SAUCE

Steps:

• In a small saucepan, melt the butter and stir in flour; remove from heat.
• Gradually stir in milk, return to heat and heat to boiling, stirring constantly.
• Boil and stir 1 minute; stir in Cheddar cheese, basil.
• Adjust salt and cayenne pepper to personal taste, remove from heat and keep warm.
• In a nonstick 10-inch skillet over medium heat, brown Canadian bacon on both sides, remove and keep warm.
• Beat the yogurt with with egg substitute and pour into skillet that was used for bacon.
• As the egg mixture begins to set at bottom and side, gently lift the cooked portions with spatula so that uncooked portion can flow to bottom.
• Avoid constant stirring.
• Cook 3 to 5 minutes or until thickened throughout but still moist.
• Place 1 slice bacon on each muffin half.
• Divide eggs among the muffin halves, top with about 2 tablespoons sauce, and grate Parmesan cheese on top.
• Add a few grinds of fresh pepper to each serving and sprinkle with freshly snipped chives.
• Serve with fresh fruit for a delightful brunch for 4.

BRUNCH EGGS

Steps:

• Saute capsicum and spring onion in 2 tablespoons butter in a pan over medium heat until softened.
• Add sauteed vegetables and corn to cream cheese, stir well and set aside.
• Combine eggs, chili powder, salt and pepper and stir until combined.
• Set aside.
• Melt remaining 2 tablespoons butter in a pan, swirling to coat bottom; add reserved cream cheese mixture and egg mixture.
• Cook over medium-low heat, stirring occasionally, until eggs are firm, but still moist.
• Serve over hot buttered toast, sprinkled with crumbled bacon and garnished with a little extra chopped spring onion.