MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggs Benedict Bake
Categories: Breads, Cheese, Vegetables, Herbs, Sauces
Yield: 8 Servings

1 ts Vinegar
8 lg Eggs
4 English muffins; split
1/3 c Flavored semisoft cheese
8 sl (thin) cooked ham (12 oz)
16 lg Fresh basil, spinach, or
- arugula leaves
8 sl (thin) tomato
Paprika (opt)
Fresh snipped basil (opt)

MMMMM-------------------MOCK HOLLANDAISE SAUCE------------------------
3/4 c Sour cream
3/4 c Mayonnaise
2 tb Lemon juice
1 tb Dijon-style mustard
Milk

In a small bowl stir together sour cream, mayonnaise,
lemon juice, and mustard. If desired, add milk, 1
teaspoon at a time, until desired consistency.

Heat broiler. Lightly grease a large skillet. Add enough
water to the skillet to fill half full. Add vinegar.
Bring mixture to boiling; reduce heat to simmering
(bubbles should begin to break the surface of the
water). Break one of the eggs into a measuring cup.
Holding the lip of the cup as close to the water as
possible, carefully slip egg into simmering water.
Repeat with remaining eggs, allowing each egg an equal
amount of space.

Simmer eggs, uncovered, for 3 to 5 minutes or until the
whites are completely set and yolks begin to thicken but
are not hard. Using a slotted spoon, remove eggs to a
plate.

Meanwhile, place muffin halves, cut sides up, on a
baking sheet. Broil 3 to 4 inches from the heat about 2
minutes or until toasted; cool.

Grease a 3-quart rectangular baking dish. Spread the cut
side of each muffin half with about 2 teaspoons of the
semisoft cheese. Place muffin halves, cheese sides up,
in prepared dish. Top each with a slice of ham, folding
or cutting it to fit. Top each ham slice with two basil
leaves and one tomato slice.

Set oven to 350ºF/175ºC.

Top each tomato slice with one cooked egg. Spoon Mock
Hollandaise Sauce over eggs. Bake, covered, about 25
minutes or until heated through. If desired, sprinkle
with paprika and/or snipped basil.

MAKE-AHEAD DIRECTIONS: Starting at Step 3, prepare as
directed through Step 4. Cover and chill for 4 to 24
hours. Prepare Mock Hollandaise Sauce; cover and chill
for up to 24 hours. To serve, prepare eggs as directed
in Steps 1 and 2. Continue as directed in Step 5.

MAKES: 8 Servings

RECIPE FROM: https://www.bhg.com

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