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
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 14 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3mg||1 %|
|Sodium 363.2mg||13 %|
|Potassium 396.7mg||10 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 32.7g|
|Protein 11.9g||17 %|
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Calories per serving: 202
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