Low fat Eggs with Peas and Mushrooms
Serve a big group with these healthy eggs with peas and mushrooms. This is an effortless brunch that will impress!
Notes
On Monther's Day, surprise your Mom with more great brunch recipes like this one.
Preparation Time10 min
Cooking Time15 min
Ingredients
- 4 cups water
- 6 eggs or 12 egg whites
- 1/4 cup fat-free chicken broth
- 1 cup chopped mushrooms
- 1 tablespoon corn starch
- 1/2 cup lite evaporated milk
- 1/8 teaspoon pepper
- 2 tablespoons minced chives
- 1/2 cup canned peas, drained
- 6 slices whole wheat toast
- paprika
- finely minced parsley
Instructions
- In large nonstick saucepan over high heat, bring water to boil. Add eggs and boil for 6 minutes.
- Remove eggs from stove, drain and peel under cold water. Discard egg yolks and dice egg whites; set aside.
- In nonstick skillet over high heat; bring broth to boil. Add mushrooms to broth and saute for 5 minutes or until tender. Reduce heat to medium.
- Sprinkle mushrooms with corn starch and slowly add milk. Cook stirring constantly until mixture boils. Reduce heat to low.
- Add pepper, chives and peas; cook for 3 to 4 minutes until sauce thickens; stirring constantly. Add diced egg whites and heat through.
Serve over toast, sprinkle with paprika and parsley.
