Eggs Benedict for a Crowd
Domino Magazine, December 2005
Ingredients
- no-stick cooking spray
- 12 eggs
- 12 slices Canadian bacon
- 6 English muffins, split
- 6 tablespoons butter, softened
- bennie sauce (see recipe below)
- snipped chives, for garnish
Bennie Sauce
- ½ cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tsp. cayenne pepper
- 1 tsp. lemon juice, freshly squeezed
Preheat oven to 375 degree. Put two 6-cup silicone muffin trays 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 muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.
Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove.
Top each egg with a spoonful of Bennie sauce (simply whisk together the ingredients above to make the sauce).
Sprinkle with chives and serve with simple watercress salad on the side.
