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Scrambled Eggs Benedict Recipe
|Hollandaise sauce mix||1 1⁄4 Ounce (1 Package, 1.25 Ounces)|
|Canadian bacon slices/Smoked ham||8 , thin slices|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped green pepper||2 Tablespoon|
|English muffins||110 Gram, split and toasted (2 Muffins)|
Calories 259 Calories from Fat 102
% Daily Value*
Total Fat 12 g18.4%
Saturated Fat 2.9 g14.7%
Trans Fat 0 g
Cholesterol 264.3 mg
Sodium 993.2 mg41.4%
Total Carbohydrates 18 g6%
Dietary Fiber 1.4 g5.6%
Sugars 4.1 g
Protein 20 g40.8%
Vitamin A 5.7% Vitamin C 11.4%
Calcium 12.7% Iron 12.5%
*Based on a 2000 Calorie diet
Microwave 1 minute; stir.
Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.
Cover and microwave bacon until hot, 1 1/2 to 2 minutes.
Beat eggs in 1 quart casserole.
Beat in milk, green pepper, salt and pepper.
Cover and microwave 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 slice and large spoonful of eggs; spoon sauce over eggs.
Microwave un covered until hot, 1 to 1 1/2 minutes.