Egg Beaters Benedict

1 cup egg beaters® 99% egg substitute
2 english muffins
4 slices white turkey breast

Hollandaise Sauce:
1 packet dry butter buds mix, not diluted
1/4 cup nonfat dry milk
2 tablespoons hot water
1 egg white
1/2 teaspoon dry mustard
1 tablespoon white vinegar
4 tablespoons butter buds (liquid form)
4 tablespoons hot water
2 teaspoons lemon juice

Prepare Hollandaise as directed. Poach egg beaters: pour egg beaters into muffin cups, surround with hot water. cover and steam 3-5 minutes or until desired doneness.

SAUCE: combine butter buds packets, dry milk and 2 Tbl. hot water. In second bowl, beat egg white till foamy. Blend together salt, mustard, vinegar. While beating slowly, add liquid Butter Buds and contents of first bowl. Stir in 4 Tbl. hot water and lemon juice.

Makes 1 c. sauce.

To serve, cover each english muffin half with turkey slice. Top with poached egg, and spoon 2-3 Tbl. sauce over each.

Butter Busters