4 Egg Beaters? 99% egg substitute
2 English muffins
4 slices white turkey breast
parsley flakes Hollandaise sauce: 1 pkt dry Butter Buds Mix — not diluted
1/4 c nonfat dry milk
2 tbsp hot water
1 egg white
1/4 tsp salt — optional
1/2 tsp dry mustard
1 tbsp distilled white vinegar
4 tbsp Butter Buds? — Liquid form
4 tbsp hot water
2 tsp lemon juice
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.