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Eggs Benedict with Creamy Hollandaise Sauce presented by Gingerbread Mansion Inn
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Eggs Benedict
Ingredients:
- 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
Ingredients:
- 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.
(Yields 12 - 8 oz. servings)
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Gingerbread Mansion Inn
Ferndale, California
Nestled between the giant redwoods and the rugged Pacific Coast is the State Historic Landmark village of Ferndale.
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Click here for pictures and information about the inn.
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More Gingerbread Mansion Inn Recipes:
Spicy Eggs and Cheese Souffle
| Berry Scones
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More Recipes
Other Egg Dishes
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