Wake and Bake Eggs Benedict
Easy and tasty is one of my favorite combinations! You’ll get that with this recipe. It’s perfect for get togethers when you’d rather spend time with the guests than cooking. Make it the night before and pop it in the oven in the morning.
Here’s a video to show the steps on youtube or find it on my video tab
6 English muffins
12 slices Canadian bacon
8 eggs
2 cups milk
1 teaspoon onion powder
salt and pepper to taste
1/4 teaspoon paprika
Sauce
4 egg yolks
1/2 cup heavy whipping cream
2 Tablespoons lemon juice
1 teaspoon Herbs de Provence mustard
1/2 cup butter melted
Divide the English muffins in half and lay on Bonmat on the Perforated Baking Sheet. Toast in the oven at 480 for seven minutes, or til golden.
Place Rectangular Flexipat on Perforated Baking Sheet. Chop Canadian Bacon in the Eco Chop, add half of it to the Flexipat Rectangular tray. Lay the toasted English muffins on top then add the rest of the chopped Canadian Bacon.
Whisk together eggs, milk, onion powder, salt and pepper. Pour mixture over English muffins. Cover with Bonmat and refrigerate overnight.
Preheat oven to 375*F. Sprinkle paprika over the top of your dish, bake for 35 minutes with Bonmat on top. Remove Bonmat and bake 10-15 minutes longer.
To make the sauce, in a double boiler whisk egg yolks, cream, lemon juice and mustard constantly until thickened (160*F). Remove from heat. Melt butter in Mini Round mold in the microwave and drizzle into mixture. Pour over individual servings or the whole dish.
This recipe can be made the same day and still have delicious results!
Here’s a video to show the steps on youtube or find it on my video tab
FRENCH PANTRY Timut pepper is a wonderful addition to this with its citrus flavor. Find it with four other fabulous peppers from around the world here
Rectangular Flexipat Perforated Baking Sheet Mini Whisk Signature Spatula Eco Chop Bonmat