This streamlined version of Eggs Benedict is perfect for busy mornings when you crave the comfort of a classic brunch without the fuss. Using the microwave, you can prepare silky-smooth scrambled eggs topped with warm Canadian bacon and rich hollandaise sauce in minutes. The dish combines the savory saltiness of the bacon with the creamy texture of the eggs and the tangy richness of the sauce. It pairs beautifully with toasted English muffins for a satisfying breakfast or brunch. Ideal for weeknights or lazy weekends, this recipe delivers restaurant-quality flavor with minimal cleanup.
Scrambled Eggs Benedict
Description
This streamlined version of Eggs Benedict is perfect for busy mornings when you crave the comfort of a classic brunch without the fuss. Using the microwave, you can prepare silky-smooth scrambled eggs topped with warm Canadian bacon and rich hollandaise sauce in minutes. The dish combines the savory saltiness of the bacon with the creamy texture of the eggs and the tangy richness of the sauce. It pairs beautifully with toasted English muffins for a satisfying breakfast or brunch. Ideal for weeknights or lazy weekends, this recipe delivers restaurant-quality flavor with minimal cleanup.Ingredients
Directions
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Prepare the hollandaise sauce according to the package directions in a 2-cup glass measure.
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Microwave the sauce uncovered on high for 1 minute, then stir.
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Continue microwaving the sauce until it boils and thickens, about 1 to 1 1/2 minutes, stirring every 30 seconds.
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Place the Canadian bacon slices in a microwave-safe dish and microwave on high until hot, about 1 1/2 to 2 minutes.
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In a 1-quart microwave-safe casserole or bowl, beat the eggs.
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Stir in the milk, chopped green peppers (if using), salt, and pepper.
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Cover and microwave the egg mixture on high for 2 minutes, then stir well.
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Cover and microwave again until the eggs are set but still moist, about 1 to 1 1/2 minutes.
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Toast the English muffins and place them cut-side up on serving plates.
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Top each muffin with warm bacon slices and a large spoonful of scrambled eggs.
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Spoon the prepared hollandaise sauce over the eggs.
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Microwave the assembled plates uncovered on high until heated through, about 1 to 1 1/2 minutes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 293.2kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 7.1g36%
- Cholesterol 411.9mg138%
- Sodium 135.0mg6%
- Total Carbohydrate 17.9g6%
- Dietary Fiber 6.4g26%
- Sugars 2.4g
- Protein 17.2g35%
* 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
The hollandaise sauce mix packet typically weighs 1 1/4 ounces.
For a lighter version, you can use egg whites instead of whole eggs.
If you prefer poached eggs, you can substitute the scrambled eggs with poached eggs, but adjust cooking times accordingly.
Ensure the microwave-safe dish is large enough to prevent the eggs from overflowing during cooking.
Serve immediately while the sauce is warm and the muffins are toasted.
