------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Scrambled Eggs Benedict
 Categories: Main dish     
   Servings:  4
 
 	    1 pk Hollandaise Sauce Mix	*	     8 ea Thin Slices Canadian
      Bacon 
       4 ea Large Eggs                        1/4 c  Milk 
       2 T  Chopped Green Peppers (Opt.)      1/8 t  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:
          This recipe can be made with smoked ham slices instead of the Bacon.
  
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