Scrambled Eggs Benedict ( Mw ) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 package: Hollandaise Sauce Mix *,
8: Thin Slices Canadian Bacon,
4 Large: Eggs,
1/4 cup: Milk,
2 tbsp: Chopped Green Peppers, Opt.
1/8 tsp: Salt,
1 Dash: Pepper,
2: English Muffins, Split
Directions:
* Sauce packet should weigh 1 1/4 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 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1
1/2 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 1/2 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
1/2 minutes. NOTE:
Source from luhu.jp
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 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1
1/2 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 1/2 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
1/2 minutes. NOTE:
Source from luhu.jp