Scrambled Eggs Benedict ( Mw )

This quick and comforting breakfast combines fluffy scrambled eggs with rich hollandaise sauce, served atop toasted English muffins. The dish offers a luxurious texture with the creamy eggs and smooth sauce, balanced by the slight crunch of the muffin. It is an ideal solution for busy mornings when you crave a classic Eggs Benedict experience without the fuss of a stove-top reduction. Perfect for weekends or a special weekday treat, this recipe uses simple ingredients to create a restaurant-quality meal at home. The optional green peppers add a fresh, crisp contrast to the rich flavors, making it a satisfying and versatile start to your day.

Cooking Method: Boiling, Microwave

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 1304.0

Dietary: Gluten-free

Description

This quick and comforting breakfast combines fluffy scrambled eggs with rich hollandaise sauce, served atop toasted English muffins. The dish offers a luxurious texture with the creamy eggs and smooth sauce, balanced by the slight crunch of the muffin. It is an ideal solution for busy mornings when you crave a classic Eggs Benedict experience without the fuss of a stove-top reduction. Perfect for weekends or a special weekday treat, this recipe uses simple ingredients to create a restaurant-quality meal at home. The optional green peppers add a fresh, crisp contrast to the rich flavors, making it a satisfying and versatile start to your day.

Ingredients

1 package Hollandaise Sauce Mix
8 slices Canadian Bacon
4 Large Eggs
1/4 cup Milk
2 tablespoons Chopped Green Peppers (Optional)
1/8 teaspoon Salt
1 Dash Pepper
2 English Muffins, Split

Directions

1
Prepare the hollandaise sauce mix according to the package directions in a 2-cup glass measure.
2
Microwave the sauce uncovered on high for 1 minute, then stir well.
3
Continue microwaving the sauce until it boils and thickens, about 1 to 1.5 minutes, stirring every 30 seconds.
4
Place Canadian bacon slices in a microwave-safe dish and microwave on high until hot, about 1.5 to 2 minutes.
5
In a 1-quart casserole or microwave-safe bowl, beat the eggs until well combined.
6
Stir 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 thoroughly.
8
Cover again and microwave until the eggs are set but still moist, about 1 to 1.5 minutes longer.
9
Toast the split English muffins and place them cut-side up on serving plates.
10
Top each muffin half with Canadian bacon slices and a generous spoonful of scrambled eggs.
11
Spoon the prepared hollandaise sauce over the eggs and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1304.0kcal

% Daily Value *
Total Fat 97.7g151%
Saturated Fat 33.5g168%
Cholesterol 317.7mg106%
Sodium 4122.4mg172%
Total Carbohydrate 20.9g7%
Dietary Fiber 6.4g26%
Sugars 3.6g
Protein 85.2g171%

* 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

Ensure your Hollandaise sauce mix packet weighs approximately 1.25 ounces as specified in the original instructions for proper consistency.

Microwave times may vary depending on the wattage of your microwave. Adjust cooking times as needed to prevent overcooking the eggs or boiling over the sauce.

For best results, use fresh English muffins for a better texture when toasted.

You can substitute Canadian bacon with ham or smoked salmon if preferred.

Keywords: benedict, breakfast, eggs, hollandaise, microwave, muffins, scrambled, quick, easy, morning, saucy, cream, pepper, canadian bacon

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