Mix it up a bit. By replacing the traditional poached eggs with scrambled ones, you get the same delicious flavors in less time.

Allrecipes Member

Gallery

Recipe Summary test

additional:
30 mins
total:
30 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Easy Hollandaise with Chives:
Scrambled Eggs:

Directions

Instructions Checklist
  • Place English muffins on serving platter. Heat Canadian bacon in large nonstick skillet over medium high heat for 3 minutes or until hot. Place one piece of bacon on each muffin half, cover to keep warm.

    Advertisement
  • Meanwhile make the hollandaise. Separate eggs. Stir egg yolks and lemon juice together in 1 1/2 quart saucepan until smooth. Add half of the cold butter. Heat over very low heat, stirring constantly with a whisk until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. Remove from heat and stir in chives, cover to keep warm.

  • Scramble eggs. Beat remaining egg whites and whole eggs with milk, salt and pepper in a medium bowl until smooth. Melt butter in a large nonstick skillet over medium heat. Add egg mixture. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that uncooked portion can flow to bottom. Cook 3 to 4 minutes or until egg mixture has thickened but is still moist.

  • Top bacon with scrambled eggs. Spoon hollandaise evenly over eggs.

Nutrition Facts

370 calories; protein 16.4g; carbohydrates 15g; fat 27.4g; sodium 796.6mg; cholesterol 376mg. Full Nutrition
Advertisement

Reviews (3)

Rating: 4 stars
05/10/2007
Pretty good... although i tink i prefer regular eggs benedict Read More
(1)