Scrambled Eggs Benedict (4 servings) 1 package Hollandaise sauce mix (1 1/4 ounces) 8 thin slices Canadian bacon 4 large eggs 1/4 cup milk 2 Tablespoons green peppers - chopped 1 generous pinch of salt 1 dash pepper 2 English muffins - split 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%) 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 spoonful of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. This version of Eggs Benedict is prepared in the microwave oven. Instead of the traditional poached egg, it uses scrambled eggs with chopped bell pepper. Mr Breakfast would like to thank baseball27 for this recipe. Recipe number 494. Submitted 9/13/2002.