Scrambled eggs benedict

Yield: 4 servings

Measure Ingredient
1 pack Hollandaise Sauce Mix *
8 eaches Thin Slices Canadian Bacon
4 eaches Large Eggs
¼ cup Milk
2 tablespoons Chopped Green Peppers (Opt.)
⅛ teaspoon Salt
1 each Dash Pepper
2 eaches 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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