| Honor
Mansion Eggs Benedict
This
is a favorite among those guests who don’t like poached
or runny eggs.
Serves 8
8 slices thick sour dough bread
8 slices of ham (cut round with biscuit cutter)
1 C Swiss cheese grated
16 asparagus spears steamed to tender
In
Blender:
3/4 C half & half
1 1/2 C milk
6 eggs
pinch black pepper
1 T vegetable base (we use Minors, but Knorr is fine)
whirl until mixed
Cut
crust off bread and then cut into circles using same biscuit
cutter. Soak bread in half of the egg mixture. Spray 4”
(1 C size) glass ramekins with nonstick spray. Divide
cheese among ramekins. Top cheese with ham. Top ham with
soaked bread. Pour remaining milk mixture over top. Refrigerate
overnight. Place ramekins on baking sheet. Bake at 350
degrees for 40 minutes.
Flip
out onto tray and let rest with ramekins on top for 5
min. Plate in center of plate, top with two asparagus
spears and Hollandaise Sauce.
Hollandaise Sauce
Serves
4
3/4 C mayonnaise
1/3 C milk
1/4 tsp. salt
1 tsp. grated lemon rind
2 T lemon juice
2 egg yolks
dash white pepper
In
a small saucepan, stir together mayonnaise, milk, salt
& pepper. Stir in lemon rind and lemon juice. Stir
in egg yolks. Cook over low heat, stirring constantly,
about four minutes or until heated. Serve immediately. |
