Easy Scrambled Eggs Benedict For Two 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.

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.

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

EGGS BENEDICT FOR 2

Steps:

• FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
• FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
• Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
• Southern Living.

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.

SIMPLE SCRAMBLED EGGS

Steps:

• Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
• Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

GOURMET SCRAMBLED EGGS FOR 2

Steps:

• In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set.

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.