Scrambled Eggs Benedict – a delicious recipe with eggs, milk, pepper, butter, hollandaise sauce, bacon. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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.
680
kcal
Calories
52
g
Fat
4
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 eggs, 1/2 cup milk or 1/2 cup water, 1/8 teaspoon pepper, 2 tablespoons butter, and more.
Yes, Scrambled Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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