Eggs Benedict TMG-style

Ingredients:

1 cup of Egg Beaters Original, egg substitute
2 green onion, finely sliced
1 Orowheat Double Fiber English Muffin, split in half
6 slices Oscar Meyer Ready to Serve Canadian Bacon
Garnish - Fresh Cilantro leaves

Hollandaise Sauce:

1/3 cup Land o Lakes Non Fat 1/2 & 1/2
1 tablespoon flour
1 tablespoon Lemon Juice
2 drops Yellow Food Coloring
Salt/Pepper to taste
Dash of Tabasco Sauce

Directions:

In 4- 3/4 to 1 cup pyrex oven safe glass bowls put 1/4 c of egg beaters into each container. Add green onions and salt and pepper to each. Microwave 2 at a time for 2 minutes.. in one minute intervals. In a non stick skillet heat the canadian bacon. Toast english muffin and then again divide in 1/2. Plate in an oven-safe dish the divided english muffin and on top of each section 1-1/2 of the canadian bacon slices and one of the cooked "eggs". Keep the plate warm in
the oven on low heat while making the hollandaise sauce.

Sauce:

In a 2 cup glass pyrex measuring cup pour 1/3 cup of non fat 1/2 & 1/2. Add flour and food coloring. Whisk well.
Heat in microwave for 2-3 minutes.. in one minute intervals.. whisking between intervals. Add lemon juice, salt and tabasco.

Remove warmed plates from oven with a hot pad. Top your Eggs Benedict with the Hollandaise. Garnish with cilantro leaves. Salt and Pepper to taste.. ENJOY!!

Servings - Makes 2 servings
Per serving = 1/2recipe = POINTS® value 4 *
230calories/1.5gfat/4gfiber