2 tablespoons extra virgin olive olive
1/2 medium red pepper, julienned
1/2 medium yellow pepper, julienned
1/2 medium red onion, thinly sliced
1 small zucchini, julienned
1 small yellow squash, julienned
Add olive oil, peppers and onion to a preheated skillet. Saute over medium high heat for approximately five minutes. Add remaining vegetables and cook until desired doneness, 5- 10 minutes. Season with salt and pepper.
While vegetables are cooking, medium poach 4 large eggs.
Quick Hollandaise Sauce
1/3 cup cholesterol-free egg product
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard, regular or country style
1/4 teaspoon Worchestershire sauce (optional)
1/8 teaspoon ground red pepper (caynenne)
1/2 cup (1 stick) butter or margarine, melted
Place first 5 ingredients in a small bowl. Mix with a hand mixer at the lowest speed. Slowly, add hot butter until blended.
On each plate, place 1 roasted mushroom, add 1/4 of the sauteed vegetables. Carefully slide the eggs out of their poaching cups and place on top of the vegetables. Top with 1/4 cup of the hollandaise sauce. Serve immediately.