Scrambled Eggs Benedict

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Title: Scrambled Eggs Benedict
Categories: Cheese/eggs
Yield: 4 servings

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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