Artichokes Benedict W/mock Hollandaise Sauce (sbd - Phase 1)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 medium artichokes
• 2 slices canadian bacon
• 2 eggs
• 4 tablespoons hollandaise sauce (see recipe below)
• 1/4 cup liquid egg substitute
• 1 tablespoon smart balance butter spread
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon dijon mustard
• 1 dash ground red pepper

Recipe

• 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.