Scrambled eggs benedict
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Scrambled eggs benedict
  Eggs    Breakfast  
Last updated 6/12/2012 12:43:33 AM. Recipe ID 2713. Report a problem with this recipe.
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      Title: Scrambled eggs benedict
 Categories: Cheese/eggs, Breakfast, Main dish
      Yield: 4 Servings
 
      1 pk Hollandaise Sauce Mix  *
      8 ea Thin Slices Canadian Bacon
      4 ea Large Eggs
    1/4 c  Milk
      2 tb Chopped Green Peppers (Opt.)
    1/8 ts Salt
      1 ea Dash Pepper
      2 ea English Muffins, Split
 
  *    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.
  NOTE:
 




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Recipe ID 2713 (Apr 03, 2005)

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