Clean Eggs Benedict

Egg whites.  All by itself, another boring ingredient.  When my husband and I first starting eating clean, all I knew to do was make egg whites scrambled, or make an omlette.  Needless to say, after two months, my husband objected, and said he just couldn't eat any more egg whites.  So, in my food journey, I am always looking to modify, and build on any breakfast recipe that contains egg whites.  

This recipe is courtesy of The Best of Clean Eating, although I pretty much halved the recipe, changed the type of mushrooms, and used Fat-free Cheddar cheese.  I also changed the order in which the recipe is executed, because I wasn't about to use three pans in order to make one egg-white based dish.  Sorry, but I don't own a dishwasher, and it turns out my personal maid is on a permanent vacation.  

Ingredients:
Non-stick Olive Oil spray
3 c. Baby spinach
1 c. Mushrooms, diced
Olive Oil cooking spray
5 Egg whites, scrambled
1 tbsp. whole-wheat flour
1/2 c. Skim milk
1/4 c. shredded Fat-free Cheddar cheese
Salt and pepper to taste
2 Sprouted grain English muffins, toasted

Heat a saute pan on medium heat, spray with non-stick spray, and saute mushrooms for about 5 minutes.  Add the baby spinach and saute until spinach is wilted.  Season lightly with salt and pepper, and remove from pan.

Spray the pan again with non-stick spray, and add your egg whites.  Scramble egg whites for about 5 minutes, until cooked through.  Season lightly with salt and pepper and remove from pan. 

To the same pan, over low-medium heat, add 1 tbsp. of whole-wheat flour, and skim milk.  Whisk these ingredients together until the mixture becomes thick.  It can take any where from 4-6 minutes.  Just as it starts to thicken, add your Fat-free cheese and whisk until smooth.  If you find that the sauce is to thick, add more milk, one tablespoon at a time.

On your toasted English muffins, place egg whites, topped with the spinach and mushroom mixture, and then topped with your cheese sauce.  

You may find that although this technically makes two servings, one half of the English muffin may be filling enough.  In that case, save the other half for a snack later, or for breakfast the next day.  Remember, the easiest way to stay on track and stay clean, is to make extra, keep your left-overs, and use them as a snack or meal at a later time.