Skinny Eggs Bennie

• 2 whole wheat English muffins, split
• 4 slices lean deli ham
• 1 Tbsp. flour
• 1/2 c. partly skim Mozzarella cheese, shredded
• paprika
• 4 eggs
• 2 tsp. butter
• 1 c. skim milk
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard

1. Toast English muffin halves and place one-half on each of 4 plates.
2. Gently poach eggs until desired doneness.
3. While eggs are poaching, make cheese sauce.
4. In a small saucepan, melt butter over medium heat.
5. Stir in flour to make a roux (thick paste) and cook, stirring, for 30 seconds.
6. Using a whisk, stir in milk and continue stirring until mixture thickens (about 3 minutes).
7. Stir in cheese, Worcestershire and mustard until cheese has melted. Place a slice of ham on each muffin half.
8. Top with poached egg. Spoon sauce evenly over eggs.
9. Sprinkle lightly with paprika. Serve immediately.
10. Makes 4 servings.

whole wheat english muffins, lean deli, flour, partly skim, paprika, eggs, butter, milk, worcestershire sauce, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941276 (may not work)