• BH&G 3390

    From Dave Drum@1:229/452 to All on Wed Jul 21 11:05:10 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggs Benedict Bake
    Categories: Pork, Breads, Dairy, Greens, Cheese
    Yield: 8 Servings

    1 ts Vinegar
    8 lg Eggs
    4 English muffins; split
    1/3 c Flavored semisoft cheese
    8 sl (thin) cooked ham
    16 lg Fresh basil, spinach, or
    - arugula leaves
    8 Thin slices tomato
    Paprika (opt)
    Fresh snipped basil (opt)

    MMMMM-------------------MOCK HOLLANDAISE SAUCE------------------------
    3/4 c Sour cream
    3/4 c Mayonnaise
    2 tb Lemon juice
    1 tb Dijon-style mustard
    Milk

    PREPARE MOCK HOLLANDAISE SAUCE: In a small bowl stir
    together sour cream, mayonnaise, lemon juice, and
    mustard. If desired, add milk, 1 teaspoon at a time,
    until desired consistency.

    PREPARE EGGS: Preheat broiler. Lightly grease a large
    skillet. Add enough water to the skillet to fill half
    full. Add vinegar. Bring mixture to boiling; reduce heat
    to simmering (bubbles should begin to break the surface
    of the water). Break one of the eggs into a measuring
    cup. Holding the lip of the cup as close to the water as
    possible, carefully slip egg into simmering water. Repeat
    with remaining eggs, allowing each egg an equal amount of
    space.

    Simmer eggs, uncovered, for 3 to 5 minutes or until the
    whites are completely set and yolks begin to thicken but
    are not hard. Using a slotted spoon, remove eggs to a
    plate.

    Meanwhile, place muffin halves, cut sides up, on a baking
    sheet. Broil 3 to 4 inches from the heat about 2 minutes
    or until toasted; cool.

    Grease a 3 quart rectangular baking dish. Spread the cut
    side of each muffin half with about 2 teaspoons of the
    semisoft cheese. Place muffin halves, cheese sides up, in
    prepared dish. Top each with a slice of ham, folding or
    cutting it to fit. Top each ham slice with two basil
    leaves and one tomato slice.

    Set oven @ 350ºF/175ºC.

    Top each tomato slice with one cooked egg. Spoon Mock
    Hollandaise Sauce over eggs. Bake, covered, about 25
    minutes or until heated through. If desired, sprinkle
    with paprika and/or snipped basil.

    MAKE-AHEAD DIRECTIONS: Starting at Step 3, prepare as
    directed through Step 4. Cover and chill for 4 to 24
    hours. Prepare Mock Hollandaise Sauce; cover and chill
    for up to 24 hours. To serve, prepare eggs as directed in
    Steps 1 and 2. Continue as directed in Step 5.

    Makes: 8 servings

    Better Homes & Gardens | December 2016

    MM Format by Dave Drum - 28 December 2016

    Uncle Dirty Dave's Archives

    MMMMM

    ... The way to a man's heart is usually through the rib-cage...
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