Scrambled Eggs Benedict

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 4

    • Ingredients

  • 1 (1 1/4 ounce) packets hollandaise sauce mix
  • 8slicesCanadian bacon, thin slices
  • 4largeeggs
  • 1/4 cupmilk
  • 2tablespoonsgreen peppers, chopped(optional)
  • 1/8 teaspoonsalt
  • 1dashpepper
  • 2English muffins, split

    • Directions

  • 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-quart 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 spoonful of eggs; spoon sauce over eggs.
  • Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

    • Reviews

  • “Made a great start to the day.”

  • “I added a dash of vanilla to the hollandaise and threw some golden hominy into the scrambled eggs.Used egg substitute to reduce cholesterol and it worked just fine.Very good light dinner.”

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