Red Sky in the Morning

1 small onion, diced 1
1/2 10 oz (284 ml can tomato soup 1/2
(Leftover soup can be heated with
water or skim milk for a light
snack.)
1/4 cup water 50 ml
1 tsp Worcestershire sauce 5 ml
pinch black pepper pinch
2 large eggs 2
2 egg whites 2
1/4 cup water 50 ml
4 slices whole grain bread 4
garnish green onion, chopped garnish


1. Saute onion until golden-brown over medium heat in a nonstick
skillet coated with cooking spray. Add tomato soup, 1/4 cup (50 ml)
water, Worcestershire sauce and pepper. Stir well. Set aside over
low heat.
2. Whisk eggs and add 1/4 cup (50 ml) water.
3. Cook egg mixture over medium heat in a nonstick skillet coated with
cooking spray, stirring constantly.
4. Serve on toast. Top with tomato soup mixture.
5. Use remaining toast on the side, spread with your favorite topping.

Makes 2 portions. One portion=1 slice whole grain toast topped with
1/2 of the egg mixture and 1/2 of the tomato sauce. Doubles easily.