Eggs
English muffin
1 can artichoke bottom

ALMOST HOLLANDAISE SAUCE:

4 oz. Farmer or Dry cottage cheese
3 tbsp. buttermilk
1 tbsp. lemon juice
1 egg yolk
1/4 tsp. salt
Pinch pepper

Prepare as you would eggs benedict, with a few minor exceptions. The artichoke bottoms should be removed from can, rinsed, sprinkled with lemon juice and steamed lightly in skillet (covered). In electric blender, combine the cheese, buttermilk and lemon juice. Blend until creamy. Remove from blender and pour into top of double boiler. Add the salt and pepper. Stir in egg yolk and blend. Cook over hot, not boiling, water stirring constantly until thickened. Serves 4.