| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | English | Butter bust, Not sent | 2 | Servings |
INGREDIENTS
| 4 | Egg Beaters® 99% egg substitute | |
| 2 | English muffins | |
| 4 | sl | White turkey breast |
| Parsley flakes | ||
| 1 | pk | Dry Butter Buds Mix, not diluted |
| 1/4 | c | Nonfat dry milk |
| 2 | tb | Hot water |
| 1 | Egg white | |
| 1/4 | ts | Salt, optional |
| 1/2 | ts | Dry mustard |
| 1 | tb | Distilled white vinegar |
| 4 | tb | Butter Buds®, Liquid form |
| 4 | tb | Hot water |
| 2 | ts | Lemon juice |
INSTRUCTIONS
HOLLANDAISE SAUCE 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. 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. NOTES : per serving: cals - 310 - 8%ff fat - 3g carbs - 38g Recipe by: Butter Busters Posted to MC-Recipe Digest V1 #635 by The Taillons <taillon@access.mountain.net> on Jun 03, 1997
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