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This was an interesting way to prepare eggs Benedict, that got varied reviews from my guests, but averaged out to 4 stars. The sauce is very rich and quite different from the typical hollandaise sauce usually used. While it tasted good, I did not care for the color, which was a tan shade. Regarding the poaching of the eggs, I suggest that you undercook them, since they are later baked and could end up overcooked. I made them in varying degrees of doneness to accommodate the different tastes of my guests. I'm not sure why this has to sit overnight, though. The muffins ended up a little soggy on the bottom, probably from sitting in the sauce overnight. I think next time, I would forgo the corn flake topping. The texture was not really popular with anyone. However, I like the idea of the recipe, and will tweak it to my tastes next time. Thanks for sharing! Made for PRMR Tag Game.

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JackieOhNo! October 21, 2013
Baked Eggs Benedict