From Paulette Vickery's Recipe Collection

BB: EGG BEATERS BENEDICT

cheese/eggs

4 each egg beaters, 1 carton
2 each english muffins, wonder
4 each slices turkey breast
1 single parsley flakes
1 single holandaise sauce:
1 pkg dry butter buds
1/4 cup nonfat dry milk
2 tablespoon hot water
1 each real egg white
1/4 teaspoon light salt
1/2 teaspoon dry mustard
1 tablespoon white distilled vinegar
4 tablespoon liquid butter buds
4 tablespoon hot water
2 teaspoon lemon juice

Poach egg beaters. Pour water into the bottom of an egg poacher, just below bottom of egg cups. Heat water to boiling. Spray metal egg cups with Pam spray. Pour 1/4 cup of egg beaters into each cup. Set egg cups in frame over boiling water. Cover, and steam 3-5 minutes, or until desired doneness. In a small bowl combine, both dry butter buds packets, dry milk, and 2 tablespoons hot water. In a second bowl beat real 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 tablespoons hot water and lemon juice. This makes 1 cup of sauce. Toast English muffin halves. Cover each English muffin half with a turkey slice. Top with a poached egg beater. Spoon 2-3 tablespoons holandaise sauce over each egg beater. Garnish with parsley flakes. Save remaining holandaise sauce for later use. Per serving: fat 3 G, cholesterol 30 MG, fiber 1 G, calories 310, 8 percent calories from fat, protein 30 G, carbohydrate 38 G, sodium 559 MG.

Yield: 2 servings





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