Eggwiches with Broccoli Sauce

Eggs aren't just for breakfast! Busy weeknights and eggs just seem to go together because many egg dishes can be quick to prepare, as this one is. Toasted pine nuts or pumpkin seeds instead of sesame seed add extra zip.

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Prep Time 15 min
Total Time 30 min
Servings 4

Ingredients

1 1/2: cups chopped broccoli

1/2: cup chopped mushrooms (2 ounces)

2: tablespoons margarine or butter

1: tablespoon all-purpose flour

1/4: teaspoon salt

1: clove garlic, finely chopped

2/3: cup milk

1: egg yolk

4: slices whole wheat bread, toasted

4: eggs

2: teaspoons sesame seed, toasted*

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Directions

1 Spray 10-inch skillet with cooking spray; heat over medium heat. Cook broccoli and mushrooms in skillet about 5 minutes, stirring occasionally, until broccoli is crisp-tender.
2 Melt margarine in 1-quart saucepan over low heat. Stir in flour, salt and garlic. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Mix milk and egg yolk until smooth; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli mixture; remove from heat.
3 Cut 2-inch hole in center of each slice toast. Spray same skillet with cooking spray; heat over medium heat. Place 1 slice toast in hot skillet; crack 1 egg into hole in toast. Cook until egg white and yolk are firm, not runny. Remove from skillet; keep warm.
4 Repeat with remaining toast and eggs. Top with broccoli mixture. Sprinkle with sesame seed. Serve immediately.

EXPERT TIPS

Expert Tips

To toast sesame seed, bake uncovered in ungreased shallow pan in 350º oven 8 to 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium heat about 2 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

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