Microwave Eggs Benedict
- 2 English muffins, split and toasted
- 4 slices Canadian bacon
- Non-stick cooking spray
- 4 eggs
Microwave Eggs Benedict
Demonstrated by: Charlene El-Swaify, President Elect, Hawaii Association of Family & Consumer Sciences.
Featured in Eggstra Special on April 1, 2001.
Ingredients:
Directions:
- Line a microwave-safe plate with paper towels.
- Place muffin halves in a circular pattern on paper towels; top each muffin half with a slice of bacon.
- Microwave, uncovered, on medium power for 1 1/2 to 2 minutes or until bacon is hot.
- Place muffins on serving plates and keep warm.
- Spray four 4-oz custard cups with cooking spray.
- Crack an egg into each cup; pierce yolks several times with a food pick.
- Place custard cups in a circular pattern on a microwave-safe plate; cover with plastic wrap.
- Microwave on medium power for 1 1/2 to 2 minutes, or until whites are set.
- Place cooked eggs over bacon and top with Microwave Hollandaise Sauce.
Makes 4 servings.
