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Scrambled eggs benedict

Yield: 4 Servings

Ingredients:

• 1 pk Hollandaise Sauce Mix *
• 8 ea Thin Slices Canadian Bacon
• 4 ea Large Eggs
• 1/4 c Milk
• 2 tb Chopped Green Peppers (Opt.)
• 1/8 ts Salt
• 1 ea Dash Pepper
• 2 ea English Muffins

Instructions:

Split * 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. NOTE: This recipe can be made with smoked ham slices instead of the Bacon.

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