Food recipes
Easy Baked Eggs Benedict
Easy Baked Eggs Benedict
Ingredients:
1 can cream of mushroom or cream of shrimp soup, undiluted
1/2 cup milk
1 tablespoon dry sherry
1/4 teaspoon white pepper
Butter, for the dish
6 eggs
Salt (optional)
1 cup shredded sharp Cheddar cheese
Paprika
6 English muffin halves, toasted and buttered
Directions:
1. Mix the soup, milk, sherry and white pepper until smooth. Spread about one-third in the bottom of a buttered glass casserole.
2. Make 6 evenly spaced indentations in the sauce and carefully break an egg into each. Sprinkle with salt if desired.
3. Cover the eggs with the remaining sauce, top with cheese and sprinkle with paprika.
4. Bake uncovered at 325°F until the eggs are set, 15-20 minutes. Serve on the English muffins.
Ingredients:
1 can cream of mushroom or cream of shrimp soup, undiluted
1/2 cup milk
1 tablespoon dry sherry
1/4 teaspoon white pepper
Butter, for the dish
6 eggs
Salt (optional)
1 cup shredded sharp Cheddar cheese
Paprika
6 English muffin halves, toasted and buttered
Directions:
1. Mix the soup, milk, sherry and white pepper until smooth. Spread about one-third in the bottom of a buttered glass casserole.
2. Make 6 evenly spaced indentations in the sauce and carefully break an egg into each. Sprinkle with salt if desired.
3. Cover the eggs with the remaining sauce, top with cheese and sprinkle with paprika.
4. Bake uncovered at 325°F until the eggs are set, 15-20 minutes. Serve on the English muffins.
Printed from https://recipe.bluelayer.org/recipe/70930/easy-baked-eggs-benedict