Hill Country Easter Sunday
Spending Easter in Fredericksburg? If you have not made restaurant reservations, you may have missed your chance! Town will be packed, so we have some advice: 'Make-Ahead Eggs Benedict' can impress and feed a crowd at home. Perfect for breakfast or brunch, this recipe is a cinch to prepare the night before!
4 English Muffins, Split
8 Slices Canadian-Style Bacon
*Mock Hollandaise Sauce
1. Lightly grease a large skillet. Half fill the skilled with water. Bring water to boiling; reduce heat to simmering (bubbles should begin to break on 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 slide the egg into simmering water. Repeat with remaining eggs, allowing each egg an equal amount of space.
2. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs to plate.
3. Meanwhile, place muffin halves, cut sides up, on baking sheet. Broil 3 to 4 inches from the heat about 2 minutes, or until toasted.
4. Grease a 9x13 baking pan or dish. Place muffin halves in prepared pan. Top each muffin half with a slice of Canadian-Style Bacon and one cooked egg. Cover and chill for at least 4 hours and up to 24 hours. Prepare Mock Hollandaise Sauce and cover and chill for up to 24 more hours.
5. To serve, preheat oven to 350*. Spoon Mock Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated through. Sprinkle with Paprika.
Makes 8 Servings
Nutrition Facts Per Serving: 366 calories, 27 g total fat (7 g saturated fat), 241 mg cholesterol, 692 mg sodium, 15 g carbohydrates, 1 g fiber, 15 g protein
This recipe was adopted from a Better Homes and Gardens Cookbook I purchased recently called, "9 x 13: The Pan That Can". If you cook for crowds often, this book will be a fun addition to your kitchen.