Scrambled Eggs Benedict Recipes

EASY SCRAMBLED EGGS BENEDICT FOR TWO

Steps:

• 1. Prepare Hollandaise sauce according to package directions.
• 2. In nonstick skillet, heat butter or oil. Add Canadian bacon to skillet and fry until lightly browned. Remove and set aside.
• 3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
• 4. Set 2 muffin halves onto each plate. Top each muffin half with 1 slice Canadian bacon. Top the Canadian bacon with the scrambled eggs, dividing the eggs between the 4 halves.
• 5. Spoon desired amount of Hollandaise sauce onto each muffin and sprinkle on the parsley, dill or chive garnish. Serve immediately.

SCRAMBLED EGGS BENEDICT

Steps:

• In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.
• 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.
• 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.
• On large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45 to 60 seconds or until warm.
• 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.

SCRAMBLED EGGS BENEDICT

Steps:

• 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-quart 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 spoonful of eggs; spoon sauce over eggs.
• Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes.

ARTICHOKE-SCRAMBLED EGGS BENEDICT

Steps:

• Preheat oven to 425°F
• Toss artichoke bottoms with 2 teaspoons oil and 2 teaspoons oregano.
• Place them top-side down on half of a large baking sheet.
• Spread pancetta in an even layer on the other half.
• Roast until the artichokes are just beginning to brown and the pancetta is crispy, 12 to 14 minutes.
• Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small bowl until smooth.
• Beat eggs and egg whites in a large bowl.
• Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add the eggs and cook, folding and stirring frequently with a heatproof rubber spatula until almost set, about 2 minutes.
• Remove from the heat and fold in cream cheese, the remaining 1 teaspoon oregano and salt.
• To serve, divide the artichoke bottoms among 4 plates.
• Top each artichoke with equal portions scrambled egg, crispy pancetta and creamy lemon sauce.
• Garnish with oregano sprigs, if desired.
• **Shopping tip: Artichoke bottoms can be purchased in 14-ounce cans-found near other canned vegetables. If unavailable, substitute two 14-ounce cans rinsed and halved artichoke hearts.