Breakfast Volcanos
Yield
2 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hollandaise sauce
|
* |
| 2 | tablespoons |
onions
|
|
| 2 | tablespoons |
green bell peppers
|
|
| 1 | cup |
liquid egg substitute
|
|
| 2 | each |
english muffins
|
*
|
| 4 | each |
tomatoes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hollandaise sauce
|
* |
| 3E+1 | ml |
onions
|
|
| 3E+1 | ml |
green bell peppers
|
|
| 237 | ml |
liquid egg substitute
|
|
| 2 | each |
english muffins
|
*
|
| 4 | each |
tomatoes
|
|
Directions
Steam onions and green pepper in a little water until soft, add egg substitute to make and scrambled eggs.
Split and toast English muffins, place one slice of tomato on each muffin.
Top with scrambled egg mixture and 4 tablespoons of Mock Hollandaise Sauce.
