Scrambled Eggs Benedict
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | ounces |
hollandaise sauce
|
* |
| 8 | slices |
bacon, canadian style
thin |
*
|
| 4 | large |
eggs
large |
|
| ¼ | cup |
milk
|
|
| 2 | tablespoons |
green bell peppers
chopped, optional |
|
| ⅛ | teaspoons |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | each |
english muffins
split |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36.1 | ml/g |
hollandaise sauce
|
* |
| 8 | slices |
bacon, canadian style
thin |
*
|
| 4 | large |
eggs
large |
|
| 59 | ml |
milk
|
|
| 3E+1 | ml |
green bell peppers
chopped, optional |
|
| 0.6 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 2 | each |
english 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 1½ minutes, stirring every 30 seconds.
Cover and microwave bacon on high (100%) on high (100%) until hot, 1½ to 2 minutes.
Beat eggs in 1-quart casserole dish. 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 1½ 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 1½ minutes.
