Egg Beaters Benedict

Ingredients

4 egg beaters
99 egg substitute
2 english muffins
4 slices turkey breast
1 pkt dry butter buds mix
60 ml nonfat dry milk
90 ml water
1 egg
1 gr salt
2 ml dry mustard
16 ml distilled vinegar
55 gr butter buds liquid form
10 ml lemon juice

Instructions

Prepare Hollandaise Sauce: Combine Butter Buds packets, dry milk, and 2 tablespoon 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 tablespoon 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 quarter 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 tablespoon Hollandaise sauce over each Egg Beater. Garnish with parsley flakes.