EGGS BENEDICT BAKE
prep 25 minutes bake 25 minutes at 350°F
1. Preheat broiler. Lightly grease an extra-large skillet. Fill skillet halfway with water; add vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Holding the lip of the cup as close to the water as possible, carefully slip egg into simmering water. Repeat with the remaining seven eggs, allowing each egg an equal amount of space.
2. Simmer eggs, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet and place them in a large pan of warm water to keep warm.
3. Meanwhile, place muffin halves, cut sides up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted; cool.
4. Grease a 3-qt. rectangular baking dish. Spread the cut side of each muffin half with about 2 tsp. of the cheese. Place muffin halves in the prepared baking dish. Top each with a slice of ham, folding or cutting to fit; two basil leaves; and a tomato slice.
5. Preheat oven to 350°F. Place cooked eggs on top of tomato slices. Spoon Shortcut Hollandaise Sauce over eggs. Bake, covered, about 25 minutes or until heated. If desired, sprinkle with paprika and/or snipped basil.
number of servings 8
SHORTCUT HOLLANDAISE SAUCE In a bowl stir together ¾ cup each sour cream and mayonnaise, 2 Tbsp. lemon juice, and 1 Tbsp. Dijon-style mustard. If necessary, stir in milk, 1 tsp. at a time, to reach desired consistency.
per serving 423 cal., 31 g fat (9 g sat. fat), 257 mg chol., 930 mg sodium, 17 g carb., 1 g fiber, 2 g sugars, 18 g pro.
MAKE AHEAD
Start with Step 3 and prepare as directed through Step 4. Cover and refrigerate 2 to 24 hours. Prepare Shortcut Hollandaise Sauce; cover and refrigerate up to 24 hours. To serve, prepare eggs as directed in Steps 1 and 2. Continue as directed in Step 5.