Scrambled Eggs Benedict (Microwave)

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8 Thin slices canadian bacon
4 Large eggs
1 Dash pepper
1/8 ts Salt
1 pk Hollandaise sauce mix *
1/4 c milk
2 English muffins, split
2 tb Chopped green peppers (opt.)

Original recipe makes 4 Servings



* 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 (Judy E Ryder) on Feb 08, 1998

Calories Per Serving: 65 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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