Subj : BH&G 3390
To   : All
From : Dave Drum
Date : Wed Jul 21 2021 11:07:08

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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