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