[color:"blue"]Artichokes Benedict[/color]

Ingredients
2 medium artichokes
2 slices Canadian bacon
2 eggs
Hollandaise Sauce (I just use Knorr's, or you can use the Mock Hol. Sauce below)
Instructions
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 2-3 inches of salted water. Cover and boil gently, 35-45 minutes. Turn the artichokes upside down to drain.
Spread the 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.
Brown the Canadian bacon in a skillet and poach the eggs in boiling salted water. Place a bacon slice into each artichoke. Top with a poached egg and 2 tablespoons of Mock Hollandaise Sauce. Serve immediately. [color:"blue"]

Mock Hollandaise Sauce[/color]
Ingredients
1/4 cup liquid egg substitute
1 tablespoon margarine
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Dash ground red pepper
Instructions
In a 1-cup microwaveable liquid measure, combine the egg substitute and the spread. Microwave on low (20 percent) for 1 minute, stirring once halfway through cooking, until the spread is softened.
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 pepper.
If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth.