Scrambled Eggs Benedict (Microwave)
Ingredients
- 8 Thin slices canadian bacon
- 4 Large eggs
- 1 Dash pepper
- 1/8 ts Salt
- 1 pk Hollandaise sauce mix *
- 1/4 c milk
- 2 English muffins, split
- 2 tb Chopped green peppers (opt.)
Instructions
- * 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. Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 08, 1998
