Ingredients
- 99 egg substitute
- 4 egg beaters
- 2 english muffins
- 1 pkt dry butter buds mix (not diluted)
- 1 egg (white)
- 90 ml water (hot)
- 60 ml nonfat dry milk
- 55 gr butter buds liquid form
- 16 ml distilled vinegar (white)
- 10 ml lemon juice
- 2 ml dry mustard
- 1 gr salt (optional)
- 4 slices turkey breast (white)
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.
