This Eggs Benedict recipe is easier than the classic version because you make scrambled eggs instead of poached; it's also better for you since the eggs are thoroughly cooked.
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 4 English muffins, split, buttered, and toasted
- 10 eggs, beaten
- 1/4 cup water
- Salt and pepper to taste
- 2 tablespoons butter
- 1 (8 ounce) jar four cheese Alfredo sauce
- 8 thin slices Canadian bacon or ham
Preparation:
Split, butter, and toast the English muffins and set aside. Preheat broiler. In large bowl, beat eggs with water, salt, and pepper. Melt butter in large saucepan over medium heat. Add eggs; cook and stir until eggs are set but still fluffy and moist. Stir in 1/2 cup of the Alfredo sauce and remove from heat.
Place a spoonful of Alfredo sauce on top of each English muffin and top with Canadian bacon. Divide eggs among muffins and top each with some Alfredo sauce. Place on broiler pan. Broil, 6" from heat source, for 2-3 minutes until heated. Serve immediately.
