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Eggs Benedict


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



Grease 12 – 8 oz. ramekins; set aside. Cube English muffins and place enough in each ramekin to fill halfway. 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.

What would Eggs Benedict be without Hollandaise?
Creamy Hollandaise Sauce:
1/4 lb. butter
1 Tbls. lemon juice
3 dashes cayenne pepper
3 egg yolks
1 Tbls. sherry SHARE With Your Friends:

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