Easy Scrambled Eggs Benedict For Two Food

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; sprinkle with paprika.

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.

EGGS BENEDICT FOR 2

Steps:

• Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer.
• Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.
• Cook until eggs reach desired doneness, 3 to 5 minutes.
• While eggs cook, prepare hollandaise sauce as directed on package.
• Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.
• The sauce is also great on asparagus or steamed broccoli, use your imagination.

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.

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.

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 CASSEROLE

Steps:

• Spray 9x13-inch baking dish with cooking spray.
• Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
• Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F (190 degrees C).
• Sprinkle casserole with paprika; cover with aluminum foil.
• Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
• Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.

QUICK EGGS BENEDICT

Steps:

• In a small bowl, combine the cheese, mayonnaise and garlic; spread over each muffin half. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Set aside., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Meanwhile, in a large skillet, saute mushrooms and shallot in oil until tender. Stir in the cream, horseradish, mustard, white pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until slightly thickened, stirring constantly., With a slotted spoon, lift each egg out of the water. Top each muffin half with an egg and 2 tablespoons sauce. Sprinkle with chives. Serve immediately.

BUFFET-STYLE FLUFFY OVEN SCRAMBLED EGGS FOR A CROWD

Steps:

• Set oven to 350 degrees F (set oven rack to lowest position).
• Spray a 13 x 9-inch glass baking pan with cooking spray then pour the melted butter into the pan.
• In a bowl whisk eggs and salt until smooth and well blended.
• Gradually whisk in the half and half and milk; pour into the baking pan.
• Bake uncovered for 10 minutes.
• Remove the pan from the oven then stir the eggs; return to oven and bake another 15-20 minutes or until the eggs are just set (to insure soft fluffy eggs do not overbake as the eggs will cook more after removing from the oven).
• Serve immediately.

SIMPLE SCRAMBLED EGGS RECIPE BY TASTY

Steps:

• In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
• Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
• Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
• Enjoy!

EGGS BENEDICT CUPS FOR TWO

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

EASY EGGS BENEDICT

Steps:

• Warm meat of your choice in oven or microwave and keep warm.
• Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm.
• Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended.
• Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.

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.

BEST SCRAMBLED EGGS EVER!

Steps:

• In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
• Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!