Scrambled eggs benedict (microwave)
4 Servings
Ingredients
| Quantity | 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 | |
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.
Posted to recipelu-digest by jeryder@... (Judy E Ryder) on Feb 08, 1998