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