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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Scrambled Eggs Benedict
Categories: Main dish
Servings: 4
1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian
Bacon
4 ea Large Eggs 1/4 c Milk
2 T Chopped Green Peppers (Opt.) 1/8 t Salt
1 ea Dash Pepper 2 ea English Muffins, Split
* Sauce packet should weigh 1 1/4 ounces.
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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.
NOTE:
This recipe can be made with smoked ham slices instead of the Bacon.
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