Ingredients
- Mock Hollandaise Sauce:
- 2 medium artichokes
- 2 slices Canadian bacon
- 2 eggs
- 4 tablespoons Mock Hollandaise Sauce (see recipe below)
- 1 ⁄4 cup liquid egg substitute
- 1 tablespoon trans-fat-free margarine (vegetable-oil spread)
- 1 teaspoon fresh lemon juice
- 1 ⁄2 teaspoon Dijon mustard
- Dash cayenne
Preparation
Step 1
Nutritional Information:
227 calories
12 g total fat (3 g sat)
225 mg cholesterol
16 g carbohydrate
18 g protein
8 g fiber
540 mg sodium
Directions:
Wash the artichokes. Cut off the stems at the base, and remove the small bottom leaves. Stand the artichokes upright in a deep saucepan filled with 2 to 3 inches of salted water. Cover and boil gently, 35 to 45 minutes. Remove from saucepan. Turn the artichokes upside down on plate to drain.
Spread the artichoke leaves open like flower petals. With a spoon, carefully remove the center petals and the fuzzy center from the artichoke bottoms and discard. Keep the artichokes warm.
Brown the Canadian bacon in a skillet, and poach the eggs in boiling salted water. Place a bacon slice in each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.
Mock Hollandaise Sauce:
In a 1-cup microwavable liquid measure, combine the egg substitute and the margarine. Microwave on low (20 percent) for 1 minute, stirring once halfway through cooking, until the spread is softened.
Stir the lemon juice and mustard into the egg substitute mixture. Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the cayenne.
If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.