Scrambled Eggs Benedict

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

Instructions

1. 1

   * Sauce packet should weigh 1 1/4 ounces.

2. 2

   Mix sauce as directed on package in 2-cup glass measure.

3. 3

   Microwave uncovered on high (100%), 1 minute; stir.

4. 4

   Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds.

5. 5

   Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes.

6. 6

   Beat eggs in 1-Qt casserole.

7. 7

   Beat in milk, green pepper, salt and pepper.

8. 8

   Cover and microwave on high (100%) 2 minutes; stir.

9. 9

   Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.

10. 10

    Place muffins, cut sides up on serving plate.

11. 11

    Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs.

12. 12

    Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

13. 13

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