Egg Beaters Benedict

* Exported from MasterCook *

Egg Beaters Benedict

Recipe By : Butter Busters
Serving Size : 2 Preparation Time :0:00
Categories : Butter Busters Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Egg Beaters® 99% egg substitute
2 English muffins
4 slices white turkey breast
parsley flakes
Hollandaise sauce:
1 pkt dry Butter Buds Mix -- not diluted
1/4 c nonfat dry milk
2 tbsp hot water
1 egg white
1/4 tsp salt -- optional
1/2 tsp dry mustard
1 tbsp distilled white vinegar
4 tbsp Butter Buds® -- Liquid form
4 tbsp hot water
2 tsp lemon juice

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 1/4 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.


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NOTES : per serving:

cals - 310 - 8%ff
fat - 3g
carbs - 38g