Similar to typical Eggs Benedict. For a meatless and lower-salt version, serve a tomato slice in place of the Canadian bacon.

1 c. Mock Hollandaise Sauce
2 tbsp. chopped onion
2 tbsp. chopped green bell pepper
1 c. egg substitute
2 English muffins
4 slices Canadian bacon -or- turkey ham -or-
4 thick slices tomato

Make 1 cup Mock Hollandaise Sauce (see below) and set aside. Steam onions and green pepper in a little water until soft, add egg substitute to make "scrambled eggs".

Split and toast English muffins, heat thin slices of Canadian bacon, and place one slice of meat on each muffin. Top with scrambled egg mixture and 1/4 cup Mock Hollandaise Sauce.

Serves 4.

MOCK HOLLANDAISE SAUCE:

Serve this sauce over "Eggs" Benedict for a special meal.

1 tbsp. cornstarch
1 c. lower-salt chicken broth
4 tsp. freshly squeezed lemon juice
2 tbsp. butter
1/4 c. grated low-fat cheese

Mix cornstarch with a little broth to a smooth paste. Add the remaining broth, lemon juice, and butter. Heat slowly to boiling, stirring constantly. Cook 3 minutes longer, stirring occasionally; add cheese and stir until melted.

Yields: about 1 cup.