Sunday, March 15, 2009

Make ahead Eggs Benedict

The table is all set and special guests are arriving soon.

On the menu was a "Fruit,Yogurt Parfait" topped with Marg's Granola, followed by a brunch casserole of Eggs Benedict and Lemon Asparagus.

A little chocolate for dessert.

This recipe originated in "Company's Coming" Christmas Cookbook.

I have changed things just a little by using lower fat products and back bacon instead of bacon, and toasting the english muffins under the broiler for a bit before assembling.
I will however share the recipe as it is written in the book.

4 english muffins, split
16 bacon slices
water
8 large eggs
sauce:
1/4 c. butter
1/4 c. flour
1 tsp. paprika
1/4 tsp. pepper
1/8 tsp. nutmeg
2 c. milk
2 c. grated swiss cheese
1/2 c. white wine (or alcohol- free)
topping:
1 tbsp. butter
1/2 c. crushed cornflakes

Arrange muffin halves, cut side up, in greased 9x13" pan.
Fry bacon until crisp. Blot dry on paper towel. Put 2 slices on each muffin half.
Heat water in large saucepan until it simmers. Carefully break in eggs to poach until just set. Transfer and center egg on bacon using slotted spoon.
Sauce: Melt butter 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, stir in cornflakes. Sprinkle over top of sauce. Cover and chill overnight. In the morning remove cover. Bake in 375 oven for 20-25 minutes until heated through. Makes 8 servings.
ENJOY!





13 comments:

  1. Oh this sounds like a great recipe. I also really like the tablescape. Very beautifully done. Hugs, Marty

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  2. Wow! That is beautiful! What a treat for everyone invited!

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  3. This sounds like something I'd like to try. Do the eggs stay the same softness after the dish is baked?
    Bev

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  4. Oh this really looks good!! I'm going to have to try it! Thanks Bernideen!

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  5. Beautifully set table Char..it all looks divine!

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  6. Your guests will have felt very special when they sat at this beautiful table. You went to alot of work. Loved the details with the strawberries, and the granola looks so nice. Presentation can really make the meal special. You gave some good ideas for others to use, along with a great recipe. Kathy

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  7. bev.....i think that if you barely cook the eggs, only til they are set then they will stay soft. some of mine did, and others didn't, i guess i poached some a little longer.

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  8. Where the heck did I get Bernideen from?? Sorry Charlotte.

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  9. This sounds like a great menu plan. I love this website! And I really like it, that in this post you've included a menu with your recipe. As a "not so confident hostess" I would love to see more easy entertaining "menus" posted, to encourage people like me to have company over for meals more often. I'd love to experience hosting a meal where I don't feel I have to do a million things at the last minute and can enjoy my company more, and I know that takes careful planning. Thanks for all your help so far!

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  10. I would never have thought that one could prepare eggs benedict in advance...and will definitely try this recipe sometime. And the fruit yogurt parfait looks great as well.

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  11. A special breakfast it is! I also love how you shared your menu. You make it sound easy.

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  12. I'll bring the eggs. . .and you make the brunch ..
    I have looked at this recipe many times and have yet to make it. .yours looks as good as they claim. .so now. . I will finally try it for next family brunch sunday.

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  13. Hey Char...wonderful spread there! And I know that besides the eggs bennie...you also served up a whole bunch of warmth and kindness ... someday someday..grin..someday I'll make it there for a visit.

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