How To make Scrambled Eggs Benedict
1 pk Hollandaise sauce mix * 8 ea Thin slices canadian bacon
4 ea Large eggs 1/4 c Milk
2 tb Chopped green peppers (opt.) 1/8 ts Salt
1 ea Dash pepper 2 ea English muffins, split
* Sauce packet should weigh 1 1/4 ounces. ~
~:
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%) 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 spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. NOTE: -----
How To make Scrambled Eggs Benedict's Videos
Eggs Benedict Recipe - Laura Vitale - Laura in the Kitchen Episode 387
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2 Ways Eggs | Scrambled Egg Omelette & Egg Benedict | The Foodie
Eggs in the morning are an ideal way to start any day; all you have to choose is between a classic scrambled egg omelette or a delicious egg benedict.
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4 Levels of Eggs Benedict: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - amateur Emily, home cook Gabrielle, and professional chef Saul Montiel from Cantina Rooftop - to make us eggs benedict. Once each level of chef had presented their creation, we asked expert food scientist Rose to explain the choices they made along the way - both good and bad. Which eggs benedict are you brunching with?
Chef Saul is on Instagram at @chefsaulmontiel
Follow Emily on her YouTube channel and at @emilyslamduncan
Find Gabrielle at @gabchappel
Looking for Rose? Head to @rosemarytrout_foodscience
--
Level 1: Emily Duncan
Level 2: Gabrielle Chappel
Level 3: Saul Montiel
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Editor: Kyra Uniejewski
Director of Photography: Kevin Dynia
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The Best Scrambled Eggs You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Frank Proto is back for another edition of Epicurious 101, today demonstrating how to make scrambled eggs Frank style—silky, creamy, and out of this world.
Learn more with Chef Frank on his YouTube Channel ProtoCooks!
Follow him on Instagram at @protocooks
Director/Producer: Mel Ibarra
On Set Director: Jen Osaki
Director of Photography: Kevin Dynia
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Editor: Jason Malizia
Chef: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
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Culinary Associate Producer: Christina Aiello
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
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Graphics, Animation, VFX: Léa Kichler
--
0:00 Hey baby I hear the blues a-callin' tossed salads and scrambled eggs
0:30 Chapter One: Beating The Eggs
0:56 Chapter Two: Cooking The Eggs
2:26 Chapter Three: Plating
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Anthony Bourdain: The best way to cook scrambled eggs
Appetites author Anthony Bourdain thinks scrambling eggs should be a simple process. Here he describes the process to making the perfect scrambled eggs.
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Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen || 13
Scrambled Egg & Egg Benedict || Tasty World Food || || Fusion Kitchen ||
INGREDIENTS
FOR SCRAMBLED EGG
-Eggs
-Salt
-Black pepper
-Cream
-Butter
PREPARATION
-Break egg add salt and pepper and mix it well.
-Toast The Bread.
PROCESS
-Heat The Pan , Put Butter.
-Add Egg Mixture and cook in low heat.
-put cream and stir well.
FOR EGG BENEDICT
-Egg
-Salt
-Pepper
-Butter
-Vinegar
PROCESS
-Take 2 Egg Yolk , Put Salt And Pepper.
-In A Mixture Slowly Add Butter ( Remember The Butter Should Be At Room Temperature )
-Your Hollandaise Sauce Is Ready.
-In A Pan Put Water And Boil It , Add Vinegar And Stir Well.
-Break The Egg And Put It On Boiling Water As Shown In The Video.
-Your Poached Egg Is Ready.
-Heat The Pan And Toast The Bagel.
-Now Pan Fry The Ham.
-It's Time For Platting , Put Bagel On The Bottom Add Ham , Poached Egg And Top Up With Hollandaise Sauce.
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