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 on Jun 03, 1997