Make Ahead (Overnight) Mock Eggs Benedict

My mother always subscribed to lots of women’s magazine, notably those that included recipes and cooking tips. When we visited my parents in Stafford, I’d peruse her stacks and then copy recipes that I wanted to try (this was long before phones that allowed one to simply snap a photo of anything and everything). I did not date the card that included the recipe for Make Ahead Eggs Benedict but did note that the recipe came from Better Homes and Gardens Magazine. 

This atypical recipe is not only make ahead but has a usual addition that adds crunch to the dish! 

Although this is great for a group there are just two of us so I cut the sauce recipe in half, and am making the eggs and muffins two at a time in individual ramekins. I stored extra sauce in the fridge and will use the rest this week. 

Note: The wine seems a little strong in the prepared sauce but mellows out in the final baking (and the alcohol is also cooked out). Initially I was worried that the eggs would be overcooked. You can see from my photo (above) that was not the case.

Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

4 English Muffins, split & toasted (click here for a homemade version)

https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

16 thin slices Canadian bacon or thin ham slices

8 eggs

2 cups milk

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon paprika

1/8 teaspoon ground nutmeg

1/8 teaspoon black pepper

2 cups shredded Swiss cheese

1/2 cup dry white wine (or use broth)

1/2 cup crushed cornflakes (about 1 cup before crushing)

1 tablespoon butter or margarine, melted 

1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
2. Place 2 Canadian bacon slices on each muffin half.
3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   
   
   
   
4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   
5. Carefully spoon sauce over muffin stacks. 
6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   
7. Cover and refrigerate overnight.
8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.
   
   
   

   
   

   Recipe without photos . . . Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

   4 English Muffins, split & toasted (click here for a homemade version)

   https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

   16 thin slices Canadian bacon or thin ham slices

   8 eggs

   2 cups milk

   1/4 cup butter or margarine

   1/4 cup all-purpose flour

   1 teaspoon paprika

   1/8 teaspoon ground nutmeg

   1/8 teaspoon black pepper

   2 cups shredded Swiss cheese

   1/2 cup dry white wine (or use broth)

   1/2 cup crushed cornflakes (about 1 cup before crushing)

   1 tablespoon butter or margarine, melted 

   1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
   2. Place 2 Canadian bacon slices on each muffin half.
   3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   5. Carefully spoon sauce over muffin stacks. 
   6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   7. Cover and refrigerate overnight.
   8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.