member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

Recipe Categories:

    Eggs & Dairy: Scrambled Eggs Benedict


    Source of Recipe


    Judy Ryder

    List of Ingredients




    1 pk Hollandaise sauce mix *
    8 Thin slices canadian bacon
    4 Large eggs
    1/4 c Milk
    2 tb Chopped green peppers (opt.)
    1/8 ts Salt
    1 Dash pepper
    2 English muffins, split

    * Sauce packet should weigh 1 1/4 ounces.

    Recipe



    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. Serves 4.

 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |