Synergy Eggs Benedict
|For hollandaise sauce|
|White wine/Nonalcoholic white wine||1⁄2 Cup (8 tbs)|
|Shallot||1 Small, minced|
|Black peppercorns||1⁄4 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Butter flavored sprinkles||1 Tablespoon|
|Hot water||1⁄3 Cup (5.33 tbs)|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Ground black pepper||To Taste|
|Canadian bacon||4 Ounce, cut into 8 thin slices|
|Fat free egg substitute||2 Cup (32 tbs)|
To make the hollandaise sauce: In the bottom of a double boiler, combine the wine, shallots, peppercorns, and thyme.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes, or until reduced to about 2 tablespoons.
Remove from the heat and strain the liquid into the top of the double boiler.
Set aside to cool for 5 minutes.
In a small bowl, dissolve the butter-flavored sprinkles in the water.
Whisk in the sour cream until smooth.
Place about 1" of water in the bottom of the double boiler and bring to a simmer over medium heat.
Whisk the egg yolks into the wine mixture and set over the simmering water.
Whisk constantly for 1 to 3 minutes, or until thickened but not hardened.
(If the yolks begin to harden, remove the top of the double boiler and whisk vigorously off the heat for a few seconds.) Remove the top of the double boiler from the heat.
Add the sour-cream mixture in a steady stream, whisking constantly.
Whisk in the lemon juice and season with the salt and pepper.
To make the eggs: Preheat the broiler.
Place the English muffins, split side up, and bacon on a baking sheet and broil for 2 to 3 minutes, or until the muffins are toasted and the bacon is heated through.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Add the egg substitute and cook, occasionally scraping the bottom of the pan, for 3 to 4 minutes, or until the eggs are scrambled.