Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Egg Beaters 2 ea Tb hot water
2 ea English muffins (Wonder) 1 ea Egg white
4 ea Sl white turkey breast 1/4 t Lite salt, optional
-(Louis Rich) 1/2 t Dry mustard
Parsley flakes 1 ea Tb white distilled vinegar
**HOLLANDAISE SAUCE** 4 ea Tb liquid Butter Buds
1 ea Pk dry Butter Buds Mix (not 4 ea Tb hot water
-diluted) 2 t Lemon juice
1/4 c Nonfat dry milk

-----------------PREPARE HOLLANDAISE SAUCE----------------------

Combine butter buds packet, dry milk and 2 tablespoons hot water. In a
secon 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 tablespoons water and lemon
juice. Makes 1 cup. Poach egg beaters: Into a poacher, pour water to
just below bottom of egg cups; heat water to boiling. Spray metal
cups with nonstick coking spray. Pour 1/4 cup of egg beaters into
each egg cup. Set in frame over boiling water. Cover; steam 3-5
minutes or until of desired doneness. Cover each english muffin half
with a turkey slice; top with poached egg beater. Spoon 2-3
tablespoons hollaindaise sauce over each egg beater. Garnish with
parsley flakes. Per serving: 310 cal., 3g fat (8%), 30mg chol., 1g
fiber, 30g pro., 38g carb., 559mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-17-95

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