6 slices reduced-sodium low-fat ham, optional
1 teaspoon margarine
2 cups refrigerated egg substitute
3 English muffins, split and toasted
1 large tomato, thinly sliced
For the Sauce
1 1/2 cups low-fat milk
1 cup reduced-sodium chicken or vegetable broth
1/4 cup low-fat cottage cheese
1/4 cup fresh lemon juice
2 tablespoons cornstarch
2 tablespoons grated Romano cheese
1/4 teaspoon salt
Preheat oven to 300°F. Wrap ham slices in aluminum foil. Place ham in oven to warm slightly, about 10 minutes.
To prepare sauce, in a blender or food processor, combine milk, broth, cottage cheese, lemon juice, and cornstarch. Process until smooth.
In a medium saucepan, cook milk mixture over medium heat, stirring constantly, until thickened, about 2 minutes. Remove from heat. Stir in Romano and salt. Cover and keep warm.
In a medium skillet, melt margarine over low heat. Add egg substitute to pan. Cook, stirring, until set, about 3 minutes.
Arrange muffin halves on serving plates. Top each with ham and tomato slices; divide egg mixture between muffins. Ladle sauce over eggs. Serve immediately.