Good Morning! How About Some Eggs?

Every time me and my boyfriend go out to eat, to Perkins specifically, he always gets eggs benedict; he is absolutely crazy about it! It honestly never even dawned on me to attempt to make it for him because to be honest, I am not that savvy in the kitchen. Give me a box and some instructions and I’m good to go, but anything beyond that and I am either completely lost or my attempts are futile since I only wind up with a messy kitchen and wasted products because something horrific had happened to the meal I was attempting to create.

Luckily, I came across this awesome recipe on how to make scrambled eggs benedict and it seems easy enough. To think I could actually make this dish instead of having to go out for it makes me happy, and I bet it’s a great deal cheaper, too!

You will need:

• 8 eggs
• 1/2 cup milk or water
• 1/8 teaspoon pepper
• 2 tablespoons butter
• 1 jar (7.5 oz) hollandaise sauce (Yay, a pre-packaged, easy jar!)
• 8 slices Canadian bacon (5 oz)
• 4 English muffins, split, toasted
• paprika (optional)

1. In medium bowl, beat eggs, milk and pepper with wire whisk or fork until well blended.

2. 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.

3. 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.

4. On large microwavable plate, place Canadian bacon slices in single layer. Microwave on High 45 to 60 seconds or until warm.

5. 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; sprinkle with paprika.