Make ahead Eggs Benedict

The table is all set and special guests are arriving soon.

On the menu was a "Fruit,Yogurt Parfait" topped with Marg's Granola, followed by a brunch casserole of Eggs Benedict and Lemon Asparagus.

A little chocolate for dessert.

This recipe originated in "Company's Coming" Christmas Cookbook.

I have changed things just a little by using lower fat products and back bacon instead of bacon, and toasting the english muffins under the broiler for a bit before assembling.

I will however share the recipe as it is written in the book.

4 english muffins, split

16 bacon slices

water

8 large eggs

sauce:

1/4 c. butter

1/4 c. flour

1 tsp. paprika

1/4 tsp. pepper

1/8 tsp. nutmeg

2 c. milk

2 c. grated swiss cheese

1/2 c. white wine (or alcohol- free)

topping:

1 tbsp. butter

1/2 c. crushed cornflakes

Arrange muffin halves, cut side up, in greased 9x13" pan.

Fry bacon until crisp. Blot dry on paper towel. Put 2 slices on each muffin half.

Heat water in large saucepan until it simmers. Carefully break in eggs to poach until just set. Transfer and center egg on bacon using slotted spoon.

Sauce: Melt butter in saucepan. Mix in flour, paprika, pepper and nutmeg. Stir in milk until it boils and thickens.

Add cheese and wine. Stir until cheese melts. Spoon sauce over eggs.

Topping: Melt butter, stir in cornflakes. Sprinkle over top of sauce. Cover and chill overnight. In the morning remove cover. Bake in 375 oven for 20-25 minutes until heated through. Makes 8 servings.

ENJOY!