Eggwiches with Broccoli Sauce

  • Prep 15 min
  • Total 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*

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
135
Total Fat
15g
Saturated Fat
4g
Cholesterol
270mg
Sodium
460mg
Total Carbohydrate
20g
Dietary Fiber
3g
Protein
13g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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