Prep 25 mins
Cook 40 mins
I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas"
- 4 English muffins, split
- 16 slices bacon
- 8 large eggs, poached,still slightly runny
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup flour
- 1 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1 pinch nutmeg
- 2 cups milk
- 2 cups swiss cheese, grated
- 1⁄2 cup dry white wine (or alcohol free)
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup corn flakes, crushed
- Arrange muffin halves, cut side up in a 9x13" oven proof pan.
- Fry bacon until very crisp and soak off fat with paper towel.
- Place 2 slices on each muffin half.
- Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
- Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
- Gradually add milk, stir until it boils and thickens.
- Add cheese and wine, stir until the cheese melts.
- Cool and then spoon sauce over the eggs.
- Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
- Cover and refrigerate.
- In the morning heat oven to 375F and bake for 20-25 minutes, serve.
I have made these and they are excellent*****
This was terrific, worked like a champ!
I made this Christmas Eve for breakfast Christmas morning and I'm sorry but I was disappointed. My mother was visiting and she and my husband liked it, but no one raved over it. We have eggs benny quite regularly and I think it may be just due to the fact that I am used to and like hollandaise sauce much better. I used back bacon instead of regular and both my Mom and I thought that regular bacon probably would have changed the flavour slightly for the better. If you like this type of sauce (reminded my Mom & hubby of a swiss cheese type fondue)and are up for a different twist to eggs benedict then you may enjoy more than I did. I did however like the method and would do it up ahead again sometime, but will use hollandaise sauce instead. I liked the crushed corn flakes on top and I added some parsley for a little colour.