Scrambled Eggs Benedict

Ingredients

  • 8  eggs
  • 1/2  cup milk or water
  • 1/8  teaspoon pepper
  • 2  tablespoons butter
  • 1  jar (7.5 oz) hollandaise sauce
  • 8  slices Canadian bacon (5 oz)
  • 4 English muffins, split, toasted
  • Paprika, if desired

Directions

  1. 1In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
  2. 2In 10-inch nonstick skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner so thin, uncooked portion can flow to bottom of skillet (avoid constant stirring). Cook 4 to 5 minutes or until eggs are thickened throughout but still moist and fluffy.
  3. 3In 2-cup microwavable measuring cup, microwave hollandaise sauce on High 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.
  4. 4On large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45 to 60 seconds or until warm.
  5. 5Place 2 toasted muffin halves on each plate. Top each muffin half with slice of Canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce; sprinkle with paprika
Advertisements

About mikisrecipes

Hi, Im just an average ordinary woman with 3 grown children and 2 grandkids. I love to cook and bake and obviously eat, lol. Im not Rachel Ray or Paula Deen but I do pretty good. I make things that are simple, cheap, and yummy. Just thought it would be nice to share some of my recipes with family and friends.
This entry was posted in Breakfast Foods. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s