Thursday, December 17, 2009

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.

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