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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Granny's Eggs Benedict Recipe

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This recipe for Granny's Eggs Benedict is from Chopped: Morris Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 english muffins, split and toasted
48 slices Canadian-style bacon
24 eggs
3/4 cup milk
1/4 -1/2 tsp pepper
6 tbsp margarine or butter
6 envelopes hollandaise sauce mix
6 tsp lemon juice
3 cups soft breadcrumbs
12 tsp snipped chives OR parsley
12 tsp margarine OR butter, melted
Directions:
Directions:
1. Arrange toasted muffins, cut side up, in a baking dish. Place 2 slices of canadian bacon on each slice
2. In a bowl, beat eggs, milk, and pepper
3. In a skillet, melt butter over medium heat
4. Pour in egg mixture. Cook without stirring, till mixture begins to set on the bottom and around the edges.
5. Use a large spoon or spatula, lift and fold partially cooked edges to allow uncooked portion to flow underneath
6. Continue cooking over medium heat about 3 min total or till eggs are cooked throughout but are still glossy and moist
7. Immediately remove eggs from heat and spoon atop each muffin, dividing equally
8. Prepare sauce mix according to package directions
9. Stir in lemon juice and spoon sauce over muffin stacks
10. Crumb topping: combine bread crumbs, chives or parsley, and butter - sprinkle over muffin stacks
11. Bake uncovered at 350 degrees for 15 min or till heated through
12. Transfer to a platter or individual plates. Spoon any sauce in dish over eggs
Number Of Servings:
Number Of Servings:
12

 

 

 

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