Egg Beaters Benedict
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
liquid egg substitute
|
* |
| 2 | each |
english muffins
|
*
|
| 4 | slices |
turkey breast
|
*
|
| 1 | x |
hollandaise sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
liquid egg substitute
|
* |
| 2 | each |
english muffins
|
*
|
| 4 | slices |
turkey breast
|
*
|
| 1 | x |
hollandaise sauce
|
* |
Directions
Into a poacher, pour water to just below bottom of egg cups; heat water to boilling.
Spray metal egg cups with cooking spray.
Pour ¼ carton of egg substitute into each cup. Set egg cups in frame over boiling water.
Cover; steam 3 to 5 minutes or until desired doneness.
Cover each English muffin half with a turkey slice, top with poached Egg Beater.
Spoon 2 to 3 tbsp Hollandaise sauce over each egg substitute.
Garnish with parsley flakes.
