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Scrambled Eggs Benedict

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Scrambled Eggs Benedict
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In this version of the classic egg dish, scrambled eggs and purchased hollandaise sauce offer gourmet taste without gourmet fuss. Recipe by tablespoon.com.
Apr 6, 2017

Ingredients

  • 8 eggs
  • 1/2 cup milk or water
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 1 jar (250 mL ) hollandaise sauce
  • 8 slices peameal bacon (5 oz)
  • 4 English muffins, split, toasted
  • Paprika, if desired

Steps

  • 1
    In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
  • 2
    In 10-inch nonstick skillet, melt butter over medium heat. Pour egg mixture into skillet. As mixture begins to set on bottom and side, gently lift cooked portion with pancake turner so thin, uncooked portion can flow to bottom of skillet (avoid constant stirring). Cook 4 to 5 minutes or until eggs are thickened throughout but still moist and fluffy.
  • 3
    In 2-cup microwavable measuring cup, microwave hollandaise sauce on High 1 minute 30 seconds to 2 minutes or until hot; cover tightly to keep warm.
  • 4
    On large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45 to 60 seconds or until warm.
  • 5
    Place 2 toasted muffin halves on each plate. Top each muffin half with slice of Canadian bacon, about 1/3 cup eggs and 2 tablespoons hollandaise sauce; sprinkle with paprika.

Expert Tips

  • Tip 1
    Hollandaise sauce from a jar won't separate when it's heated so it's a nice alternative to the traditional sauce made from scratch that often has a tendency to separate.

Nutrition Information

510 Calories, 29g Total Fat, 27g Protein, 34g Total Carbs, 13g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
510
Total Fat
29g
Saturated Fat
12g
Trans Fat
1g
Cholesterol
480mg
Sodium
1070mg
Total Carbs
34g
Dietary Fiber
2g
Sugars
13g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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