Scrambled Eggs Benedict

25.06.2008 | Author: Cook | Posted in Microwave
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Scrambled Eggs Benedict


Servings: 4
Ingredients: 

  • 1 pk Hollandaise Sauce Mix  *            8 ea Thin Slices Canadian Bacon
    • 

  • 4 ea Large Eggs                        1/4 c  Milk
    • 

  • 2 T  Chopped Green Peppers (Opt.)      1/8 t  Salt
    • 

  • 1 ea Dash Pepper                         2 ea English Muffins, Split
    •

* Sauce packet should weigh 1 1/4 ounces.
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Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to
2 minutes.

Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper.
Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave
until eggs are set but still moist, 1 to 1 1/2 minutes.

Place muffins, cut sides up on serving plate. Top each with bacon slices
and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered
on high (100%) until hot, 1 to 1 1/2 minutes.

NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.

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