Scrambled eggs benedict
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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: