I got this recipe from a friend a couple of years ago. She and her husband, former neighbors of ours, own a vineyard in Round Mountain in the Texas hill country. They invited us and a bunch of other people down to their place one weekend for the annual hill country wine tour. Kareen served this baked version of the classic eggs Benedict for breakfast with a fruit salad and fried potatoes. I add toasted English muffins and Hollandaise sauce whenever I make this dish. It's very easy, and looks scrumptious when presented. The only catch is that due to the nature of the recipe, the yolks are a bit well done; not hard boiled, but not runny like a poached egg, either.
These are the first two layers: the Canadian bacon topped with Swiss cheese. Make a depression in the cheese with your fingers or the back of a spoon to help nest your eggs, no pun intended.
Crack each egg one at a time into a small bowl, being careful not to break the yolk. Then gently slide the egg into a depression. If these eggs are depressed, I guess you can't call their sunny side up. Yeah, I know. That was bad.
Here it is straight out of the oven. Let it set for just a minute or two before serving.
Now, ain't those aigs purty, Ma?
BAKED EGGS BENEDICT
Makes 12 servings.
12 Canadian bacon slices
8 oz shredded Swiss cheese
12 large eggs
1 C whipping cream
1/3 C grated Parmesan cheese
Toasted English muffin halves
Commercial Hollandaise sauce (such as Knorr-Swiss)
Dried parsley flakes
Preheat oven to 425 degrees.
Spray a large glass casserole dish with Pam or other cooking spray.
Start stacking: first the meat (do not overlap), then the Swiss cheese, then the eggs. Carefully pour the whipping cream around each stack. Sprinkle the Parmesan cheese evenly over the top. Lastly, a dash of paprika on each egg will close the deal.
Bake for 8 - 9 minutes. Check for doneness by gently shaking the casserole dish. If it jiggles, keep cooking. Check every minute until it no longer jiggles (much). In my oven, it takes about 11 minutes. Immediately remove and allow to set for a minute or two.
While your eggs are baking, prepare your Hollandaise sauce and finish it with a squeeze of lemon to add some brightness.
To serve, use a pancake turner to cut around and lift a stack (they lift out very easily). Place the stack on an English muffin half, and top with Hollandaise sauce. Sprinkle with parsley flakes and more paprika, if you like.
"I am not
a glutton; I am an explorer of food." How I miss Erma Bombeck!