Scrambled Eggs Benedict Recipe

Scrambled Eggs Benedict Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 package: Hollandaise Sauce Mix *,
8 each: Thin Slices Canadian Bacon,
4 each: Large Eggs,
1/4 cup: Milk,
2 tbsp: Chopped Green Peppers, Opt.
1/8 tsp: Salt,
1 each: Dash Pepper,
2 each: 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:
This recipe can be made with smoked ham slices instead of the
Bacon.


Source from luhu.jp