Ingredients Jump to Instructions ↓

  1. 4 Egg Beaters? 99% egg substitute

  2. 2 English muffins

  3. 4 slices white turkey breast parsley flakes Hollandaise sauce:

  4. 1 pkt dry Butter Buds Mix -- not diluted

  5. 1/4 c nonfat dry milk

  6. 2 tbsp hot water

  7. 1 egg white

  8. 1/4 tsp salt -- optional

  9. 1/2 tsp dry mustard

  10. 1 tbsp distilled white vinegar

  11. 4 tbsp Butter Buds? -- Liquid form

  12. 4 tbsp hot water

  13. 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

  14. 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

  15. 1/4 carton of Egg Beaters into each cup. Set egg cups in frame over boiling water. Cover; steam

  16. 3-5 minutes or until desired doneness.

Instructions Jump to Ingredients ↑

  1. 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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