One of the most versatile variations of Eggs Benedict, particularly good for those who don’t like poached, but enjoy scrambled eggs. Rich, delicious and warming, this recipe is a treasure.

Scrambled Eggs Benedict

Scrambled Eggs Benedict
Recipe type: Eggs
Serves: 2
  • 1 package Hollandaise sauce mix *
  • 8 thin slices Canadian bacon
  • 4 large eggs
  • 1/4 Cup water
  • 1/8 teaspoon coarse salt
  • 1 dash pepper
  • 2 Tablespoons butter
  • 2 English muffins, split, toasted and lightly buttered
  • Hash Brown Potatoes (frozen and cooked till golden brown)
  • orange slice for garnish (optional)
  1. Prepare the Hollandaise sauce according to package instructions and set aside over a low heat.
  2. Toast English muffins and lightly butter them. Place two halves on each plate.
  3. Saute Canadian bacon over high heat quickly and place two slices on each English muffin half.
  4. Prepare garnish and cook hash browns till golden brown according to instructions.
  5. In a large bowl, blend eggs, water, salt and pepper. Whisk egg mixture until frothy and well blended.
  6. Heat a large frying pan and add 2 Tablespoons butter. Whirl the pan slowly to spread the butter evenly around the bottom.
  7. Pour the egg mixture into the pan, spreading evenly using the pan handle to manipulate the pan. Use a fork to move the eggs from the edges toward the center and to scramble the eggs.
  8. Cook until just set and not runny. Remove from heat.
  9. Using a serving spoon or spatula, portion eggs over the Canadian bacon, as evenly as possible for each muffin.
  10. Use a spoon or ladle to pour sauce over eggs evenly.
  11. Add hash browns to the plate and garnish with orange slice and parsley sprig.
  12. Serve immediately.
Goes well with breakfast sausage links on the side.

Pour orange juice, Mimosas (Buck’s Fizz) or other favorite juice and coffee or tea for a perfect Sunday or holiday brunch.

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