Egg beaters benedict - butter busters ^

2 servings

Ingredients

Quantity Ingredient
1 cup Egg Beaters
2 eaches English muffins (Wonder)
4 eaches Sl white turkey breast (Louis Rich)
Parsley flakes
**HOLLANDAISE SAUCE**
1 each Pk dry Butter Buds Mix (not diluted)
¼ cup Nonfat dry milk
2 eaches Tb hot water
1 each Egg white
¼ teaspoon Lite salt, optional
½ teaspoon Dry mustard
1 each Tb white distilled vinegar
4 eaches Tb liquid Butter Buds
4 eaches Tb hot water
2 teaspoons Lemon juice

Directions

PREPARE HOLLANDAISE SAUCE

Combine butter buds packet, dry milk and 2 tablespoons hot water. In a secon 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 tablespoons water and lemon juice. Makes 1 cup. Poach egg beaters: Into a poacher, pour water to just below bottom of egg cups; heat water to boiling. Spray metal cups with nonstick coking spray. Pour ¼ cup of egg beaters into each egg cup. Set in frame over boiling water. Cover; steam 3-5 minutes or until of desired doneness. Cover each english muffin half with a turkey slice; top with poached egg beater. Spoon 2-3 tablespoons hollaindaise sauce over each egg beater. Garnish with parsley flakes. Per serving: 310 cal., 3g fat (8%), 30mg chol., 1g fiber, 30g pro., 38g carb., 559mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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