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Scrambled Eggs Benedict

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  Reduced sodium ham slices 4 (Thin)
  Low sodium chicken broth 1 Cup (16 tbs)
  Unsalted margarine 3 Tablespoon
  Flour 2 Tablespoon
  Lemon juice 1 Tablespoon
  Black pepper 1⁄8 Teaspoon
  Black pepper 1 Pinch
  Egg 1 Large
  Egg whites 4 Large
  Skim milk 2 Tablespoon
  English muffins 2 , split
  Minced parsley 2 Tablespoon

Preheat the oven to 350°F.
Wrap the ham slices in aluminum foil, place in the oven, and heat for 10 minutes.
In a small saucepan, heat the chicken broth until it just starts to simmer.
Whisk in the hot chicken broth and the lemon juice; bring to a simmer and cook, stirring, for 2 minutes or until the sauce has thickened.
Stir in 1/8 teaspoon of the pepper.
In a small bowl, beat together the egg, egg whites, skim milk, and the pinch of black pepper.
Melt the remaining tablespoon of margarine in a heavy 10 inch skillet over low heat, add the egg mixture, and cook, stirring often, for 4 to 5 minutes or until the eggs are set.
While the eggs are cooking, toast the muffins, then place a slice of ham on top of each one.

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