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Eggs Benedict Strata

From

Yield:

6

Directions

6 English Muffins
3 tablespoons sweet mustard
6 slices ham (10 oz.)
6 slices of Swiss cheese
8 eggs
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 green onion, finely chopped
1/4 teaspoon pepper
1/4 cup butter, melted
2 teaspoons fresh lemon juice
3 tablespoons  water
1 tomato, sliced into 6 pieces

 

Spray a 13 x 9  inch glass baking dish with non-stick cooking spray. Slice English muffins in half horizontally. Separate 3 eggs, reserving yolks in a small bowl; cover and refrigerate for sauce. In a large bowl whisk egg whites with remaining eggs, milk, salt and pepper. Submerse one half of the English muffin in egg mixture allowing it to absorb some of the mixture. Place in the 13x9 pan continue until 6 bottoms are complete. Spread muffins lightly with mustard, top with ham. Slice each piece of cheese in half diagonally; place 1 triangle over each piece of ham. Reserve the remaining cheese  for the tops of the muffins during baking. The 6 tops of the English muffins are soaked in the egg mixture and placed on the top of the muffins in the pan. Pour any remaining egg mixture over the muffins; cover and refrigerate for at least 4 hours and for up to 12 hours. In the morning take muffins from the refrigerator a half hour before baking. Turn the muffins over before baking letting the bottom side that sat in egg mixture now be on the top. Preheat the oven to 375^.  Bake for 35 - 45- minutes or until golden brown. About 10 minutes before muffins are done baking place slice of tomato and a slice of remaining cheese on the top of each English muffin.  Meanwhile, melt butter, then in a small heavy metal saucepan whisk egg yolks,  pepper, lemon juice and water.  Over medium heat, cook a the egg mixture to a thick paste.  Remove from heat and SLOWLY add the melted butter, whisking briskly to emulsify. Serve warm over Eggs Benedict Strata sprinkle with chopped green onion.