Recipe of the Week: Eggs Benedict Sandwich

I've always loved Eggs Benedict!

Since being diagnosed with diabetes, I have had to make some adjustments to my diet—specifically with carbs and fat content (because a lot of sugar-free foods seem to have more fat).

I created this sandwich in an attempt to recreate one of my favorite meals, but I substituted the English muffins with light wheat bread and the eggs with Egg Beaters—fewer carbs, calories and cholesterol than the classic meal.

Enjoy!

Base
2 slices of light wheat bread
1/4 cup to 1/2 cup of Egg Beaters (egg substitute)
2 slices of ham

Sauce
1 package of McCormick Hollandaise sauce mix
1/4 cup (1/2 a stick) of butter
1 cup of water

Melt butter in a saucepan. Then stir in water and sauce mix with a whisk.

Stir on medium heat until sauce comes to a boil. Reduce heat to low and let it simmer until sauce thickens.

As sauce thickens, spray pan with nonstick spray and cook Egg Beaters.

Combine eggs, ham and some of the sauce in between the two slices of bread. Enjoy!

You'll have enough sauce for at least two more sandwiches, so cover it up and place it in the fridge. When you're ready for more, heat it up in the microwave.