Title: Scrambled Eggs Benedict (Microwave)
Categories: Entree Bacon Eggs
Yield: 4 Servings
| 1 | pk | Hollandaise sauce mix * |
| 8 | | Thin slices canadian bacon |
| 4 | | Large eggs |
| 1/4 | c | Milk |
| 2 | tb | Chopped green peppers (opt.) |
| 1/8 | ts | Salt |
| 1 | | Dash pepper |
| 2 | | English muffins, split |
* 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