Scrambled Eggs Benedict
|Hollandaise sauce mix||1 1⁄4 Ounce (1 Package, 1.25 Ounces)|
|Canadian bacon slices/Smoked ham||8 , thin slices|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|English muffins||110 Gram, split and toasted (2 Muffins)|
Mix sauce as directed on package in 2 cup glass measure.
Microwave 1 minute; stir.
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon until hot, 1 1/2 to 2 minutes.
Beat eggs in 1 quart casserole.
Beat in milk, green pepper, salt and pepper.
Cover and microwave 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 slice and large spoonful of eggs; spoon sauce over eggs.
Microwave un covered until hot, 1 to 1 1/2 minutes.