Egg beaters benedict

2 Servings

Ingredients

Quantity Ingredient
4 Egg Beaters® 99% egg substitute
2 English muffins
4 slices White turkey breast
Parsley flakes
1 pack Dry Butter Buds Mix, not diluted
¼ cup Nonfat dry milk
2 tablespoons Hot water
1 Egg white
¼ teaspoon Salt, optional
½ teaspoon Dry mustard
1 tablespoon Distilled white vinegar
4 tablespoons Butter Buds®, Liquid form
4 tablespoons Hot water
2 teaspoons Lemon juice

Directions

HOLLANDAISE SAUCE

Prepare Hollandaise Sauce: Combine Butter Buds packets, dry milk, and 2 tbsp hot water. In a second bowl beat egg white until foamy. Blend together salt, mustard and vinegar. While beating slowly add liquid Butter Buds and the contents of the first bowl. Stir in 4 tbsp hot water and lemon juice.

Poach Egg Beaters: Into a poacher, pour water to just below bottom of egg cups; heat water to boilling. Spray metal egg cups with cooking spray. Pour ¼ carton of Egg Beaters into each cup. Set egg cups in frame over boiling water. Cover; steam 3-5 minutes or until desired doneness.

Cover each English muffin half with a turkey slice; top with poached Egg Beater. Spoon 2-3 tbsp Hollandaise sauce over each Egg Beater. Garnish with parsley flakes.

NOTES : per serving: cals - 310 - 8%ff fat - 3g carbs - 38g Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The Taillons <taillon@...> on Jun 03, 1997

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