"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Eggs Benedict Recipe

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This recipe for Eggs Benedict, by , is from The Paulson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelli Paulson
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
6 slices of Canadian Bacon
3 English muffins, split
3 T. butter softened
Chives

Bennie sauce: (combine and mix well)
c. mayonnaise
1 T. Dijon mustard
tsp. cayenne pepper
tsp. lemon juice

Directions:
Directions:
Preheat oven to 375 degrees. Put 6-cup silicone muffin tray on a baking sheet, and coat well with no stick cooking spray. Crack an egg into each muffin cup. Cover each egg with a slice of Canadian bacon. Butter the English muffin and place buttered side down on top of Canadian bacon. Bake for 15 minutes. Remove from the oven and let stand for 5 minutes. Cover the muffin pan with a platter and flip over. Squeeze each of the muffin cups to release the egg and carefully remove them. Top each with Bennie sauce and chives.

Serves 6

Personal Notes:
Personal Notes:
I could never really figure out how to poach an egg, so this is a cheaters way to make eggs benedict

 

 

 

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