Scrambled Eggs Benedict Recipe

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

* Sauce packet should weigh 1 1/4 ounces.
|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:
This recipe can be made with smoked ham slices instead of the
Bacon.

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