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
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