Scrambled Eggs Benedict
The English Kitchen
The English Kitchen
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Ingredients

  • 8 large free range eggs
  • 120 ml milk (1/2 cup)
  • 1/8 tsp black pepper
  • 2 TBS butter
  • 1 jar (7.5 ounces) prepared hollandaise sauce
  • 8 slices back bacon
  • 4 English muffins, split and toasted, kept warm
  • paprika and chopped parsley to garnish if desired

Instructions

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