Scrambled Eggs Benedict

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Servings: 4 Difficulty: Intermediate
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Creamy scrambled eggs and savory Canadian bacon on toasted muffins with rich microwave Hollandaise.
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This quick and comforting twist on Eggs Benedict swaps poached eggs for fluffy scrambled eggs, making it an ideal weekday breakfast. The dish features tender Canadian bacon and a rich, velvety Hollandaise sauce prepared simply in the microwave for speed without sacrificing flavor. Topped on toasted English muffins, it offers a satisfying blend of creamy textures and savory notes. Perfect for feeding a small crowd or enjoying a leisurely weekend morning, this recipe requires minimal equipment and ingredients likely found in your pantry. It’s a delicious, home-style meal that delivers classic brunch flavors with modern convenience, ensuring a warm and hearty start to your day.

Scrambled Eggs Benedict recipe image
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Scrambled Eggs Benedict

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 1381.5

Description

This quick and comforting twist on Eggs Benedict swaps poached eggs for fluffy scrambled eggs, making it an ideal weekday breakfast. The dish features tender Canadian bacon and a rich, velvety Hollandaise sauce prepared simply in the microwave for speed without sacrificing flavor. Topped on toasted English muffins, it offers a satisfying blend of creamy textures and savory notes. Perfect for feeding a small crowd or enjoying a leisurely weekend morning, this recipe requires minimal equipment and ingredients likely found in your pantry. It&# 226;ÂÂs a delicious, home-style meal that delivers classic brunch flavors with modern convenience, ensuring a warm and hearty start to your day.

Ingredients

Directions

  1. Prepare the Hollandaise sauce mix in a 2-cup glass measure according to the package directions.
  2. Microwave the sauce uncovered on high for 1 minute, then stir.
  3. Continue microwaving the sauce on high until it boils and thickens, about 1 to 1 1/2 minutes, stirring every 30 seconds.
  4. Place the Canadian bacon slices in a microwave-safe dish and microwave on high until hot, about 1 1/2 to 2 minutes.
  5. Beat the eggs in a 1-qt casserole or microwave-safe bowl.
  6. Mix in the milk, chopped green peppers (if using), salt, and pepper.
  7. Cover the egg mixture and microwave on high for 2 minutes, then stir.
  8. Microwave again until the eggs are set but still moist, about 1 to 1 1/2 minutes.
  9. Toast the English muffin halves and place them cut-side up on serving plates.
  10. Top each muffin half with warmed bacon slices and a large spoonful of scrambled eggs.
  11. Spoon the prepared Hollandaise sauce over the eggs.
  12. Microwave the assembled plates uncovered on high until the sauce is hot, about 1 to 1 1/2 minutes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1381.5kcal
% Daily Value *
Total Fat 103.2g159%
Saturated Fat 35.2g177%
Cholesterol 504.2mg169%
Sodium 4184.4mg175%
Total Carbohydrate 21.4g8%
Dietary Fiber 6.4g26%
Sugars 4.1g
Protein 91.7g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

* Sauce packet should weigh 1 1/4 ounces.

Variation: This recipe can be made with smoked ham slices instead of the Canadian Bacon.

Tip: Ensure the egg mixture is stirred halfway through cooking to achieve an even, creamy texture.

Keywords: bacon, benedict, boiling, breakfast, british, canadian, dash, eggs, english, hollandaise, large, microwave, milk, muffins, pepper, salt, sauce, scrambled, slices, smoking
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