Scrambled Eggs Benedict

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, split

* Sauce packet should weigh 1 1/4 ounces. ~


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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:
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