Baked Eggs Benedict

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“This recipe is an interesting take on overnight brunch casseroles. Recipe is from my "A Tasteful Melody of Memphis" cookbook. Prep time includes the preparation of the eggs, but not refrigeration time which is overnight.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. For Sauce: Melt butter in heavy saucepan over low heat. Add flour and cook; stir for 1 minute. Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk. Heat to a boil and cook, stirring constantly, until smooth and thickened, about 2 minutes. Reduce heat to low. Add wine and cheese. Cook, stirring, just until cheese is melted. Cover and remove from heat.
  2. For Eggs: Toast and butter muffin halves. Butter a 9 x 13-inch baking dish. Place muffins in dish. Melt 2 tablespoons butter in skillet and brown bacon on each side. Place 2 slices bacon on each muffin. Heat 3 inches of water in Dutch oven to simmer. Break one egg at a time into a small cup. Holding cup close to water's surface and at edge of Dutch oven, slip egg into simmering water. Cook until egg is set about 2-3 minutes. Remove with slotted spoon and let water drip off. Gently place egg on top of muffin. Continue with remaining eggs. Spoon prepared sauce over each egg, dividing evenly. Sprinkle with crumb mixture. Cover with plastic wrap and refrigerate overnight.
  3. To finish dish, remove from refrigerator and let stand 45 minutes to 1 hour. Heat oven to 375 degrees F. Uncover dish and bake 15 minutes or until heated through.

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