Make-ahead eggs benedict
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | English muffins, split | |
| 16 | Bacon slices | |
| Water | ||
| 8 | Large eggs | |
| ¼ | cup | Butter or hard margarine |
| ¼ | cup | All-purpose flour |
| 1 | teaspoon | Paprika |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground nutmeg |
| ½ | cup | White wine (alcohol-free) |
| 1 | tablespoon | Butter or hard margarine |
| ½ | cup | Crush corn flakes |
Directions
SAUCE
TOPPING
Arrange muffin halves, cut side up, in greased 1913 inch pan.
Fry bacon in frying pan until crisp. Blot on paper towel. Put 2 slices on each muffin half.
Heat water in large saucepan until it simmers. Carefully break in eggs to poach until just set. Transfer and center each egg on bacon using slotted spoon.
SAUCE: Melt butter in saucepan. Mix in flour, paprika, pepper and nutmeg.
Stir in milk until it boils and thickens.
TOPPING: Melt butter in small saucepan. Stir in corn flakes. Sprinkle over top of sauce. Cover and chill overnight. In the morning, remove cover. Bake in 375øF oven for 20 to 25 minutes until heated through. Makes 8 servings. Typed in MMFormat by cjhartlin@... Source: Company's Coming for Christmas Nov. 99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Nov 15, 1999