ool.
To assemble the egg rolls, working one at a
ogether.
Beat the two egg whites until stiff and set
ith Pam, gently crack 1 egg over medium-high heat (don
In a small bowl, combine all ingredients; mix well.
Use as a substitute for 1 egg. Recipe may be doubled over and over depending on quantity of eggs needed.
Yolks may be boiled in water, shredded and used for other persons who are not on restricted cholesterol diets.
Egg yolks may also be frozen in water (covered) for use in other areas.
In bowl, whisk together egg substitute, milk, pepper and salt.
Stir in spinach (I think it should be diced)and mix well.
Spray Pam on skillet.
Cook over medium, stirring frequently until most of liquid is evaporated.
FOR THE EGGS BENEDICT: Broil muffins until lightly browned.
Strain then let cool. Combine egg yolks and vinegar mixture in
Beat the egg whites and cream of tartar
nd simmer. Meanwhile, place the egg yolks in the small bowl
spoon to gather egg whites around egg yolks.
Allow eggs
Poach egg.
Lightly toast English muffin half.
Top with ham slice, (tucking square corners under to conform to round muffin).
Top ham with poached egg.
Cover all with 3 tablespoons Hollandaise Sauce.(See recipe #25113)for (Quicky Hollandaise Sauce).
Sprinkle with paprika (if desired).
SERVE AT ONCE.
ou're ready.
My egg poaching method: While the potatoes
f ham.
Divide the egg mixture evenly on top of
iece of steak, then an egg.
Spoon over hollandaise sauce
ticks butter.
Seperate 5 egg yolks.discard whites.
Place
epper flakes).
Place 1 egg into each toasted basket.
In the top of a double boiler over boiling water, combine cheese, dry milk, water and mustard.
Cook, stirring, until cheese is melted.
Sprinkle bacon bits evenly on English muffin halves. Top each half with a poached egg; spoon sauce over eggs.
Serves 2.
own to drain.
Artichoke Benedict.
Brown Canadian bacon slices
To make the Hollandaise sauce, whisk egg yolks with 2 tbsp water in a heatproof bowl. Whisk over a saucepan of simmering water until pale and creamy then continue whisking for 2-3 mins, until thick. Remove from heat. Whisk in clarified butter a little at a time until thickened. Add lemon juice and season to taste. Set aside.
Arrange English muffins on serving plates. Top each with a poached egg and smoked salmon. Serve immediately with asparagus, drizzled with sauce.
For the hollandaise, process egg yolks in a small food