Recipe - Egg Beaters Benedict

4 Egg Beaters® 99% egg
substitute
2 English muffins
4 sl White turkey breast
Parsley flakes

HOLLANDAISE SAUCE
1 pack Dry Butter Buds Mix, not
diluted
One fourth cup Nonfat dry milk
2 tablespoon Hot water
1 Egg white
One fourth teaspoon Salt, optional
One half teaspoon Dry mustard
1 tablespoon Distilled white vinegar
4 tablespoon Butter Buds®, Liquid form
4 tablespoon Hot water
2 teaspoon 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
One fourth carton of Egg Beaters into each cup. Set egg cups in frame over boiling
water. Cover; steam 35 minutes or until desired doneness.

Cover each English muffin half with a turkey slice; top with poached Egg
Beater. Spoon 23 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 MCRecipe Digest V1 #635 by The
Taillons taillon@access.mountain.net on Jun 03, 1997