Scrambled eggs benedict (microwave)

Yield: 4 Servings

Measure Ingredient
1 pack Hollandaise sauce mix *
8 \N Thin slices canadian bacon
4 \N Large eggs
¼ cup Milk
2 tablespoons Chopped green peppers (opt.)
⅛ teaspoon Salt
1 \N Dash pepper
2 \N 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.

Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 08, 1998

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