Scrambled Eggs Benedict

Scrambled Eggs Benedict

(4 servings)    Printable Version
  • 1 package Hollandaise sauce mix (1 1/4 ounces)
  • 8 thin slices Canadian bacon
  • 4 large eggs
  • 1/4 cup milk
  • 2 Tablespoons green peppers - chopped
  • 1 generous pinch of salt
  • 1 dash pepper
  • 2 English muffins - split
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%) 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 spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

This version of Eggs Benedict is prepared in the microwave oven. Instead of the traditional poached egg, it uses scrambled eggs with chopped bell pepper.

Mr Breakfast would like to thank baseball27 for this recipe.

Comments About This Recipe
What do you think of Scrambled Eggs Benedict?
Overall Average Rating = 2 (out of 5)
Based on 2 votes.

From Scout
Rating (out of 5):  

This was just okay. Nowhere as bad as the other commenter says, but I still think I'll stick to using the stove for my next eggs benedict. Watch the microwave times. Mine took a little longer for both the bacon and the eggs.

Comment submitted: 12/5/2006 (#878)

From charleyb11
Rating (out of 5):  

This is absolutley horrid u r a disgrace whoever came up with the idea of this recipe.

Comment submitted: 11/28/2006 (#828)

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