Egg Beaters Benedict

2 English muffins

4 slices white turkey breast parsley flakes Hollandaise sauce:

1 pkt dry Butter Buds Mix -- not diluted

1/4 c 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 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

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

3-5 minutes or until desired doneness.