Submitted by: Belinda Dietzler
Serving Size: 6
Nutritional Information: 293 calories, 17g fat, 9g saturated fat, 248mg cholesterol, 425mg sodium, 18g carbohydrate, 2g fiber, 18g protein
|6 slices||Swiss cheese|
|3||English muffins, split and toasted|
|1 cups||nonfat milk|
|1/8 teaspoons||dried thyme, crushed|
|1/8 teaspoons||dried oregano, crushed|
|1 tablespoons||horseradish mustard|
|2 tablespoons||all-purpose flour|
|2 tablespoons||butter or margarine|
|2 tablespoons||onion, chopped|
|3 tablespoons||green pepper, chopped|
- FOR THE SAUCE: In a saucepan, saute green pepper and onion in butter or margarine until tender. Stir in flour, horseradish mustard, spices and milk. Stir until mixture is thick and bubbly. Cover; keep sauce warm.
- In a lightly-greased skillet, boil 2-inches of water; reduce heat to simmer. Break 1 of the eggs into cup; carefully slide egg into simmering water. Repeat with remaining eggs, keeping them separate in the skillet. Simmer, uncovered, over low heat for 3 to 5 minutes. Remove eggs with slotted spoon and drain.
- Top each muffin half with a slice of Swiss cheese and poached egg; spoon sauce over each egg. Sprinkle with paprika.