Scrambled Eggs Benedict

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.

Cooking Method: Boiling, Microwave, Smoking

Cuisine: British

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 1381.5

Dietary: Gluten-free

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

1 package Hollandaise Sauce Mix *
8 ea Thin Slices Canadian Bacon
4 ea Large Eggs
1/4 cup Milk
2 tablespoon Chopped Green Peppers (Opt.)
1/8 teaspoon Salt
1 ea Dash Pepper
2 ea English Muffins, Split

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

Read it online: https://www.chefs-mate.com/recipe/scrambled-eggs-benedict-3/