1. Heat large skillet over medium-high heat; spray with cooking spray. Add butternut squash noodles; cook and stir 5 minutes or until tender.

2. In blender, purée lemon juice, butter, squash, ¼ teaspoon salt and ⅛ teaspoon white pepper on high; cover to keep warm. Makes about 1 cup. 2.

3. Heat same large skillet over medium-high heat; spray with cooking spray. Add mushrooms and bell pepper; cook and stir 6 minutes. Add garlic, Swiss chard and ¼ teaspoon salt; cook and stir 1 minute or until vegetables are tender and Swiss chard is wilted.

4. In large skillet with 2-inch high sides, add water to fill halfway, vinegar and ¼ teaspoon salt; heat to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.

5. Toast English muffins; serve muffins halves topped with mushroom mixture, eggs and Butternut Hollandaise.

• 11 g fat
• 3 g saturated fat
• 194 mg Cholesterol
• 566 mg Sodium
• 20 g Carbohydrates
• 4 g Fiber
• 4 g Sugars
• 1 g Added Sugars
• 10 g Protein