Ingredients:
- 4 oz. organic silken tofu (about 1/2 cup, undrained)
- 2 Tbsp. lemon juice
- 2 Tbsp. evaporated skim milk
- 1 tsp. unsalted butter
- 2 tsp. Dijon mustard
- 1 tsp.Worcestershire sauce
- 1 pinch cayenne pepper
- 3 whole-wheat English muffins (split in half and toasted)
- 6 (3/4 oz) slices deli-style smoked ham (pan-grilled or oven heated)
- 6 poached eggs*
Directions:
- Puree the tofu, lemon juice, evaporated milk, butter, mustard, Worcestershire sauce, and cayenne pepper in a blender on low speed until smooth, about 30 seconds. Place the mixture in a small saucepan over medium-low heat. Simmer until hot, about 5 minutes.
- Meanwhile, top each toasted muffin half with a ham slice, then a poached egg. Top each with about 3 tablespoons of the hot silken hollandaise sauce and serve.
*Note: To poach eggs, bring about 3 inches of water to boil in a large, shallow skillet over high heat. Turn off the heat and add eggs at once by breaking them directly into the water. Immediately cover pan with a tight-fitting lid. Allow eggs to cook undisturbed until done as desired, about 4 minutes. Remove the eggs with a perforated spatula or large slotted spoon and drain on paper towels.
