Scrambled Eggs Benedict

This scrambled eggs Benedict is the weekday morning hack for anyone who loves the classic brunch dish but doesn’t want to fuss with poaching. Fluffy scrambled eggs replace the tricky poached version, and the whole thing comes together in the microwave in about 15 minutes.

No poaching, no swirling water, no vinegar tricks, no fishing broken eggs out of a pot. Just beat the eggs with milk, green pepper, and seasoning, microwave in stages, and pile them onto toasted English muffins with Canadian bacon and hollandaise.

The staged microwave technique matters for the eggs. Two minutes on high, then a stir, then another minute or so. Stirring between blasts keeps the eggs fluffy and evenly cooked instead of rubbery on the edges and raw in the middle.

Assembling bottom to top on the muffin gives you the classic stack: muffin, Canadian bacon, eggs, sauce. A final 1-minute zap at the end heats everything together so the hollandaise melts down over the eggs.

Kitchen Tips

• Stop microwaving the eggs when they’re still slightly moist. Carryover heat finishes them. Fully set eggs in the microwave will be dry by the time you eat.
• Use thin-sliced Canadian bacon so it heats through quickly without curling.
• Mix the hollandaise sauce packet carefully, stirring every 30 seconds to prevent lumps.
• Toast the English muffins in a toaster first for a sturdier base that won’t get soggy.

Variations

• Smoked salmon Benedict: Replace the Canadian bacon with smoked salmon and add a squeeze of lemon.
• Veggie Benedict: Swap the bacon for thick slices of ripe tomato or sautéed spinach.