Eggs Benedict with Mock Hollandaise Sauce
Cook the bacon until crisp and drain on paper towels. Split the English muffin in half, toast, and butter both halves.
Heat the egg substitute, mayonnaise, lemon juice, cayenne pepper, and the 1 teaspoon butter or margarine in a small saucepan until the mixture thickens, whisking constantly.
Lay the bacon on one muffin half and place the poached egg on top. Spoon the Mock Hollandaise sauce over the egg. Eat the other muffin half separately or place on top to close the muffin.
This quick and easy recipe gives you the flavor of hollandaise sauce without all the work. You can also use packaged hollandaise sauce mix.