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Egg Beaters Benedict Recipe
Serves 2
Ingredients:
Egg Beaters:
4 Egg Beaters 99% egg substitute
2 English muffins
4 slices white turkey breast
Parsley flakes
Hollandaise sauce:
1 packet dry Butter Buds mix, not diluted
1/4 cup 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
Instructions: Hollandaise Sauce:
1. Combine Butter Buds packets, dry milk, and 2 tbsp hot water.
2. In a second bowl beat egg white until foamy.
3. Blend together salt, mustard and vinegar.
4. While beating slowly add liquid Butter Buds and the contents of the first bowl.
5. Stir in 4 tbsp hot water and lemon juice.
Egg Beaters:
6. Into a poacher, pour water to just below bottom of egg cups; heat water to boilling.
7. Spray metal egg cups with cooking spray.
8. Pour 1/4 carton of Egg Beaters into each cup.
9. Set egg cups in frame over boiling water.
10. Cover; steam 3-5 minutes or until desired doneness.
11. Cover each English muffin half with a turkey slice; top with poached Egg Beater.
12. Spoon 2-3 tbsp Hollandaise sauce over each Egg Beater.
13. Garnish with parsley flakes.
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