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Ingredientes
- 1 c. egg beaters 99% egg substitute
- 2 x English muffins
- 4 slc skinless turkey breast parsley flakes Hollandaise sauce:
- 1 pkt dry Butter Buds Mix not diluted
- 1/4 c. nonfat dry lowfat milk
- 2 Tbsp. warm water
- 1 x egg white
- 1/4 tsp salt optional
- 1/2 tsp dry mustard
- 1 Tbsp. white vinegar
- 4 Tbsp. liquid Butter Buds
- 4 Tbsp. warm water
- 2 tsp lemon juice
Direcciones
- Prepare Hollandaise Sauce: Combine Butter Buds packets, dry lowfat milk, and 2 tbsp warm water. In a second bowl beat egg white till foamy. Blend together salt, mustard and vinegar. While beating slowly add in liquid Butter Buds and the contents of the first bowl. Stir in 4 tbsp warm water and lemon juice.
- Poach Egg Beaters: Into a poacher, pour water to just below bottom of egg c.; heat water to boiling. Spray metal egg c. with cooking spray. Pour 1/4 carton of Egg Beaters into each c.. Set egg c. in frame over boiling water. Cover; steam 3-5 min or possibly till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 2 servings | |
| Calories 475 | |
| Calories from Fat 266 | 56% |
| Total Fat 30.32g | 38% |
| Saturated Fat 16.87g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 985mg | 41% |
| Potassium 558mg | 16% |
| Total Carbs 29.14g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.54g | 2% |
| Protein 20.82g | 33% |
