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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Make Ahead Eggs Benedict Recipe

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This recipe for Make Ahead Eggs Benedict is from Brandi's Recipe Collection, 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:  
4 English muffins, split
16 bacon slices
water
8 eggs

Sauce:
1/4 c. margarine
1/4 c. flour
1 tsp. paprika
1/4 tsp. pepper
1/8 tsp ground nutmeg
2 c. milk

2 c. grated Swiss cheese
1/2 c. white wine (can be alcohol free)

Topping:
1 tbsp. margarine
1/2 c. crushed corn flakes
Directions:
Directions:
Arrange muffin halves, cut side up, in greased 9X13" pan.

Fry bacon in frying pan until crisp. Blot on paper towel. Put 2 slices on each muffin half.

Heat water in large saucepan until it simmers slightly (very small bubbles). Carefully break in eggs to poach until just set, for soft poached 1-2 minutes. Do not let the water come to a full rolling boil only a low simmer or the egg whites will stick as well to the yoke. Transfer and center each egg on bacon using slotted spoon.

Sauce:
Melt margarine in saucepan. Mix in flour, paprika, pepper and nutmeg. Stir in milk until it boils and thickens. Add cheese and wine. Stir until cheese melts. Spoon sauce over eggs.

Topping:
Melt butter in small saucepan. Stir in corn flakes. Sprinkle over top of sauce. Cover and chill overnight. In the morning, remove cover. Bake at 375ºF for 20 - 25 minutes until heated through. Makes 8 servings.

 

 

 

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