ARTICHOKE EGGS BENEDICT

ARTICHOKE EGGS BENEDICT image

Yield 2

Number Of Ingredients 13

Makes 2 servings
Ingredients
2 medium artichokes
2 slices Canadian bacon
2 eggs
4 tablespoons Mock Hollandaise Sauce (see recipe below)
Mock Hollandaise Sauce
Ingredients
1⁄4 cup liquid egg substitute
1 tablespoon Smart Balance spread (or any other trans fat-free margarine)
1 teaspoon fresh lemon juice
1⁄2 teaspoon Dijon mustard
Dash ground red pepper

Steps:

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. Turn the artichokes upside down 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. Instructions In a 1-cup microwavable liquid measure, combine the egg substitute and the spread. 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 pepper. If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.