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LOCATION: Recipes >> Eggs Dairy >> Eggs Benedict 05

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Eggs Benedict

1 package English muffins
12 slices Canadian bacon
8 oz. grated Swiss cheese
12 eggs
2 cups milk
pepper, to taste
Cayenne pepper, to taste

Grease 12 - 8 oz. ramekins; set aside. Cube English muffins and
place enough in each ramekin to fill half way. Sprinkle muffins
with a small handful of cheese. Place a slice of Canadian bacon
on next and top with more cheese. Beat eggs slightly; add milk
and peppers to taste. Divide among ramekins. Cover and place in
refrigerator overnight. Bake uncovered at 350 degrees for 30
minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with
paprika before serving.


Creamy Hollandaise Sauce

1/4 lb. butter
3 egg yolks
1 Tbls. lemon juice
1 Tbls. sherry
3 dashes Cayenne pepper

Melt butter to low boiling point. Place all other ingredients in
blender and blend at low speed until mixed. Slowly pour in melted
butter and blend 10 seconds or until thick and creamy.

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