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Eggs Benedict With Creamy Hollandaise Sauce

recipe at a glance
ready in: over 5 hrs
serves/makes:   12

recipe id: 90904
cook method: oven, stovetop

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1 package English muffins
12 slices Canadian bacon
8 ounces grated Swiss cheese
12 eggs
2 cups milk
black pepper, to taste
cayenne pepper, to taste

Creamy Hollandaise Sauce

1/4 pound butter
3 egg yolks
1 tablespoon lemon juice
1 tablespoon sherry
3 dashes cayenne pepper


Grease 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 F for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.

For 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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Nutritional data has not been calculated yet.

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