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Eggs Benedict Bake Recipe

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This recipe for Eggs Benedict Bake is from The Braunschweig/Kneip Family Cookbook Project, 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:  
Butter for skillet
8 English muffins, torn into small pieces
1 Lb. deli sliced ham, chopped
8 large eggs
2 C milk
1 Tsp garlic powder
Salt
Pepper

Hollandaise:
4 large egg yolks
Juice of ½ lemon
½ C butter, melted
Pinch cayenne pepper
Paprika for garnish
Directions:
Directions:
Butter a large oven-safe skillet.

Alternate layers of english muffins and ham in skillet until they are all used.

In a large bowl, whisk together eggs, milk, garlic powder, salt and pepper.

Pour mix over mix in skillet and cover with plastic wrap.

Refrigerate for at least 1 hour or up to overnight.

When ready to bake, preheat over to 375º.

Bake until bread is golden and eggs are cooked through approx 1 hour. Cover with foil if top is getting too brown. Cool.

Hollandaise:

In double broiler bring water to a boil in a small saucepan, then reduce heat to maintain a low simmer.

Whisk together egg yolks with lemon juice. in double broiler, whisk vigorously, slowly add melted butter and whisk until thickened, about 2 minutes.

Remove from heat and season with pepper and salt.

Drizzle hollandaise over bake and sprinkle with paprika before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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