Eggs Benedict for a Crowd

Thinking of making this Xmas morning...

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.