Recipes Egg Salad Muffin with Broccoli Bisque (Entree)

Number of Servings
    • 1 English muffin, toasted
    • 2 cups frozen, chopped broccoli
    • 1/2 cup low-sodium chicken broth
    • 1/2 cup nonfat milk
    • 2 hard-boiled egg whites, chopped
    • 1 hard-boiled egg with yolk, chopped
    • 1 tbsp. finely chopped celery
    • 2 tsp. low-fat mayonnaise
    • salt and pepper to taste



Combine broccoli, chicken broth and milk in food processor; purée until smooth. In small bowl, combine eggs, celery, mayonnaise, salt and pepper. Mix well and set aside. Transfer broccoli mixture to saucepan and cook over medium heat until hot. While heating bisque, scoop egg mixture onto toasted English muffin.

Nutrition Information

412 Calories; 11g Fat (22.9% calories from fat); 36g Protein; 50g Carbohydrate; 11g Dietary Fiber; 218mg Cholesterol; 648mg Sodium