Artichokes Benedict W/Mock Hollandaise Sauce (Sbd - Phase 1) Recipe

Directions:

1. To prepare the Mock Hollandaise Sauce: In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread. Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the spread is softened.
2. 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.
3. If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.
4. For the Artichokes Benedict: 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 –3 of salted water. Cover and boil gently, 35–45 minutes. Turn the artichokes upside down to drain.
5. Spread the 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.
6. Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water. Place a bacon slice into each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.