Recipe#10754

Title: Eggs Benedict 05

From: "Karl E. Moser (KE3NF)" karl-m@home.com 
 Newsgroups: rec.food.recipes 
 Subject: Eggs Benedict with Creamy Hollandaise Sauce 
 Date: 21 Oct 1998 09:03:11 -0600 
 Message-ID: <362A0A68.ED78E60@home.com> 

Eggs Benedict
 1 package English muffins
 12 slices Canadian bacon
 8 oz. grated Swiss cheese
 12 eggs
 2 cups milk
 pepper, to taste
 Cayenne pepper, to taste
 Grease 12 - 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 for 30
 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with
 paprika before serving.
 Creamy Hollandaise Sauce
 1/4 lb. butter
 3 egg yolks
 1 Tbls. lemon juice
 1 Tbls. sherry
 3 dashes Cayenne pepper
 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.