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Eggs Benedict Casserole




Source of Recipe


Mary/EDC


List of Ingredients




4 English muffins, split & toast
16 slices Canadian bacon
8 eggs
1/4 cup butter or margarine
1/4 cup flour
1 tsp. paprika
1/8 tsp. ground nutmeg
2 cups milk
2 cups grated Swiss cheese
1/4 cup dry white wine
1/2 cup crushed cornflakes
1 tbsp. melted butter or margarine
Hollandaise sauce as needed


Recipe



Arrange muffins cut side up in 13x9x2" baking dish. Place 2 bacon slices on each muffin half. Half fill a 10" skillet with water and bring just to a boil. Break one egg into a dish and carefully slide into water. Repeat with 3 more eggs. Simmer uncovered for 3 minutes or until JUST SET. Remove eggs with slotted spoon and place on top of muffin halves. Repeat with remaining 4 eggs.

For sauce:
In a medium saucepan, melt 1/4 cup butter. Stir in flour, paprika, nutmeg and 1/8 teaspoon pepper. Add milk all at once, stir and continue cooking until thickened and bubbly. Stir in cheese until melted and then add wine until blended. Spoon sauce over muffin stacks. Combine cornflakes and 1 tbsp. butter and sprinkle over eggs. Cover and chill overnight.

Bake UNCOVERED at 375° for 20- 25 minutes or until heated through. Spoon hollandaise sauce over individual servings if desired.

Serves 8.