BAKED EGGS BENEDICT
This recipe is an interesting take on overnight brunch casseroles. Recipe is from my "A Tasteful Melody of Memphis" cookbook. Prep time includes the preparation of the eggs, but not refrigeration time which is overnight.
Provided by DailyInspiration
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Sauce: Melt butter in heavy saucepan over low heat. Add flour and cook; stir for 1 minute. Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk. Heat to a boil and cook, stirring constantly, until smooth and thickened, about 2 minutes. Reduce heat to low. Add wine and cheese. Cook, stirring, just until cheese is melted. Cover and remove from heat.
- For Eggs: Toast and butter muffin halves. Butter a 9 x 13-inch baking dish. Place muffins in dish. Melt 2 tablespoons butter in skillet and brown bacon on each side. Place 2 slices bacon on each muffin. Heat 3 inches of water in Dutch oven to simmer. Break one egg at a time into a small cup. Holding cup close to water's surface and at edge of Dutch oven, slip egg into simmering water. Cook until egg is set about 2-3 minutes. Remove with slotted spoon and let water drip off. Gently place egg on top of muffin. Continue with remaining eggs. Spoon prepared sauce over each egg, dividing evenly. Sprinkle with crumb mixture. Cover with plastic wrap and refrigerate overnight.
- To finish dish, remove from refrigerator and let stand 45 minutes to 1 hour. Heat oven to 375 degrees F. Uncover dish and bake 15 minutes or until heated through.
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Ozinna “Ozinna” Obasi
o-o93@hotmail.co.ukThe hollandaise sauce was a bit too thick for my taste, but otherwise the dish was delicious.
Saffar Tuan
s13@hotmail.comThis is my new favorite brunch recipe. It's so easy to make and it always impresses my guests.
Olatunji Richie
r.o@gmail.comThe eggs were cooked perfectly. I loved the creamy texture of the hollandaise sauce.
Kovu
kovu@gmail.comThis recipe was a bit bland for my taste. I think I'll add some more spices next time.
Kelsey Wanjiru
kelseyw@hotmail.comI've never made eggs benedict before, but this recipe made it easy. It turned out great!
Binita Dhami
binita.d@hotmail.comI'm not sure what I did wrong, but my hollandaise sauce turned out lumpy.
sharjeel ansari
asharjeel@hotmail.co.ukThis is the best eggs benedict recipe I've ever tried. I'll definitely be making it again.
Umaima Khan
uk@hotmail.comThe eggs were a bit runny for my taste, but the hollandaise sauce was delicious.
demon tom
t-demon@yahoo.comI loved the presentation of this dish. It looked so elegant.
Ava Ryan
ava82@yahoo.comThis recipe was a bit too complicated for me. I think I'll stick to my usual eggs and bacon.
Imran Chaudhry
chaudhry_imran@gmail.comI'm not a fan of hollandaise sauce, but the rest of the dish was great.
Sergio Gerges
gerges-s80@gmail.comThis is my go-to recipe for eggs benedict. It's simple to make and always turns out delicious.
Akowhenu anthony
a_a@hotmail.comThe eggs were a bit overcooked for my liking, but the hollandaise sauce was spot on.
ZAIN Ul abideen
z-abideen57@gmail.comI've made this recipe several times and it always comes out perfectly. It's a great brunch dish.
Nuhamin Taye
nuhamin.taye72@yahoo.comThe hollandaise sauce was a bit too lemony for my taste, but otherwise the dish was delicious.
Rockie Sugg
rockie.s@yahoo.comEasy to follow recipe that turned out great! My family loved it.
Zandile Sifundza
zandile_s17@yahoo.comWow, this recipe was a hit! The eggs were perfectly cooked and the hollandaise sauce was creamy and flavorful. I'll definitely be making this again.