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Easy Eggs Benedict




Source of Recipe


UticaOD


List of Ingredients




Eggs:
6 (1-ounce) slices Canadian bacon
6 eggs
6 tsp. half-and-half
Dash salt
Dash pepper
Sauce:
6 tbsp. butter
1/4 cup water
Dash salt
3 egg yolks
1 tbsp. lemon juice
Muffins:
3 English muffins, split and toasted


Recipe



Preheat oven to 325 degrees. Spray six 4-ounce ramekins with nonstick cooking spray. Place ramekins in ungreased shallow baking pan. Place 1 bacon slice into each sprayed ramekin. Break 1 egg into each ramekin. Top each with 1 teaspoon half-and-half. Sprinkle each with dash salt and pepper. Bake 22 to 25 minutes or until egg yolks are thoroughly cooked. About 10 minutes before eggs are done, prepare sauce. In a small saucepan, combine butter, water and dash salt. Bring to a boil over medium heat. Remove saucepan from heat. In a small bowl, lightly beat egg yolks. Slowly blend a small amount of hot liquid into egg yolks. Return yolk mixture to saucepan; whisk over low heat just until thickened. Remove from heat. Stir in lemon juice. To keep warm, set saucepan in a larger pan of hot water. To serve, place muffin halves on serving plates. Carefully slide bacon-egg combination onto each muffin half. Top each with about 2 tablespoons sauce. Makes six servings.