scrambled eggs benedict ( mw )
- Categories
- Microwave
- Cheese/eggs
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Hollandaise Sauce Mix * |
| 8 | Thin Slices Canadian Bacon |
| 4 | Large Eggs |
| ¼ cup | Milk |
| 2 tablespoons | Chopped Green Peppers (Opt.) |
| ⅛ teaspoon | Salt |
| 1 | Dash Pepper |
| 2 | English Muffins, Split |
* Sauce packet should weigh 1¼ ounces.
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 ½ minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1 ½ 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 ½ 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 ½ minutes. NOTE:
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