Artichokes Benedict

Instructions

• 1

  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. Remove from saucepan. Turn the artichokes upside down on plate to drain.

• 2

  Spread the artichoke 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.

• 3

  Brown the Canadian bacon in a skillet, and poach the eggs in boiling salted water.

• 4

  In a 1-cup microwaveable liquid measure, combine the egg substitute and the vegetable oil spread. Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the vegetable oil spread is softened.

• 5

  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 cayenne to complete the Mock Hollandaise sauce.

• 6

  If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth. Place a bacon slice in each artichoke. Top with a poached egg and Mock Hollandaise Sauce. Serve immediately.