| 49 | 50 | 51 | 52 | 53 |
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Preheat oven to 425 F. Coat a large skillet with
cooking spray and place over medium-high heat
for 1 minute. Add turkey ham and brown lightly.
Meanwhile, in a mixing bowl, combine evaporated
skim milk and cornstarch. Whisk until cornstarch
dissolves, then add skim milk, egg substitute,
dry mustard, pepper, and nutmeg. Whisk until
well blended. Stir in scallion, cheeses, and
turkey ham.
Coat a 9-inch deep-dish glass pie pan with
cooking spray and pour egg mixture into it.
Sprinkle with paprika. Bake for 15 minutes.
Reduce heat to 300 F. and bake for 45 minutes
longer or until a knife inserted in center comes
out clean. Let stand for 5 minutes before
cutting into four wedges and serving.
Serves 4
Egg and Bacon Stacks with Dijon Cheese Sauce
8
4
1/2-ounce slices of lean Canadian bacon
large eggs
2
2
1
1
2
1
1
1
cups skim milk
tablespoons cornstarch
/2 cup grated reduced-fat cheddar cheese
tablespoon plus 1 teaspoon dijon mustard
teaspoons fresh lemon juice
teaspoon SmartSpread
/4 teaspoon salt
/8 teaspoon cayenne pepper
Black pepper to taste
4
Whole-wheat English muffins, halved and
toasted
Paprika for garnish
Preheat oven to warm. Set bacon on an ovenproof
plate and place in warm oven.
Place 1-1/2 inches water in a large skillet.
Bring to a boil and reduce heat to low. Crack
eggs into skillet, being careful not to break
yolks. Simmer for 3-5 minutes, or until egg
whites are firm. Using a slotted spoon, transfer
eggs to an ovenproof plate and place in warm
oven.
In a nonstick saucepan, combine milk and
5
1
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