Easter Recipe Idea

We loved this recipe for two reasons: 1) an Easter Brunch would not be complete without Eggs Benedict and 2) it included 'Make ahead' suggestions to save precious time.



Eggs Benedict
· 1 to 2 teaspoons instant chicken bouillon granules (optional)
· 4 eggs
· 1 recipe Mock Hollandaise Sauce*
· 2 English muffins, split
· 4 slices Canadian-style bacon
· Cracked black pepper (optional)
Directions
1. If desired, lightly grease a 10-inch saute pan or skillet with cooking oil or shortening. Half-fill the skillet with water. If desired, stir in bouillon granules. Bring the water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a small dish or a measuring cup with a handle. Carefully slide egg into the simmering water, holding the lip of the cup as close to the water as possible. Add remaining eggs, one at a time.
2. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and the yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm. Prepare Mock Hollandaise Sauce.
3. Place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Top muffin halves with Canadian-style bacon. Broil about 1 minute more or until bacon is heated.
4. To serve, top each bacon-topped muffin half with an egg. Spoon Mock Hollandaise Sauce over eggs. If desired, sprinkle with pepper. Makes 4 servings.
5. *Mock Hollandaise Sauce: In a 1- to 1-1/2-quart saucepan combine 1/3 cup dairy sour cream, 1/3 cup mayonnaise or salad dressing, 2 teaspoons lemon juice, and 1 teaspoon yellow mustard. Cook and stir over medium-low heat until warm. If desired, stir in a little milk to thin. Makes about 2/3 cup.
6. Make-ahead directions: Prepare Poached Eggs and toast English muffins as above. Place muffin halves in a greased 8x8x2-inch baking pan. Top each muffin half with a slice of Canadian-style bacon and 1 cooked egg. Cover and chill for up to 24 hours. To serve, prepare the Mock Hollandaise Sauce; spoon hot sauce over eggs. Bake, covered, in a 350F oven about 30 minutes or until heated through. Recipe from:bhg.com

Stay tune for more ideas to make this Easter frugal yet festive with Easter Table Settings and Entertaining tips.