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Ingredients:
Eggs Benedict:
1 package English muffins
8 oz grated Swiss cheese
2 cups milk
12 slices Canadian bacon
12 eggs
pepper, to taste
Cayenne pepper, to taste
Creamy Hollandaise Sauce:
1/4 pound butter
1 tablespoons lemon juice
3 egg yolks
1 tablespoons sherry
3 dashes Cayenne pepper
Instructions:
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:
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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Copyright © 1999 - 2004 Lanier Publishing International
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