Artichokes Benedict Phase1
2 medium artichokes
2 slices Canadian bacon
4 tablespoons Mock Hollandaise Sauce (see recipe)
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 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 into each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately.
Mock Hollandaise Sauce
1/4 cup liquid egg substitute
1 tablespoon Smart Balance spread (or any other trans-free margarine)
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Dash ground red pepper
In a 1-cup microwaveable 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.
12 g total fat (3 g sat)
225 mg cholesterol
16 g carbohydrate
18 g protein
8 g fiber
540 mg sodium