Scrambled Eggs Benedict Recipes

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.

QUICK AND EASY EGGS BENEDICT

Steps:

• In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
• Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon.
• Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
• In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
• Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.

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:

• 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.