Scrambled Eggs Benedict (microwave)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Canadian | Bacon, Eggs, Main dish | 4 | Servings |
INGREDIENTS
| 1 | Hollandaise sauce mix * | |
| 8 | Thin slices canadian bacon | |
| 4 | Large eggs | |
| 1/4 | c | Milk |
| 2 | T | Chopped green peppers, opt. |
| 1/8 | t | Salt |
| 1 | Dash pepper | |
| 2 | English muffins, split |
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
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Nutrition (calculated from recipe ingredients)
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Calories: 211
Calories From Fat: 77
Total Fat: 8.5g
Cholesterol: 208.5mg
Sodium: 852.9mg
Potassium: 270.3mg
Carbohydrates: 14.5g
Fiber: 1g
Sugar: 2g
Protein: 18.1g