Eggs Benedict Bake
Make eggs benedict for a crowd with this easy recipe that’s ready in 30 minutes.
Ingredient
- 8 slices Canadian bacon
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 bags (10 oz each) frozen chopped kale, thawed, squeezed to drain
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 8 eggs
- 1/4 teaspoon freshly ground pepper
- 1 package (0.9 oz) hollandaise sauce mix
- 1 cup milk
- 1/4 cup butter or margarine
- 4 English muffins, split, toasted
- Chopped green onions, if desired
Direction
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, arrange Canadian bacon in single layer.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil 4 to 5 minutes, stirring occasionally, until tender. Stir in kale, paprika and 1/4 teaspoon of the salt. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated. Spoon kale mixture onto each bacon slice.
- With spoon, make indentation in kale mixture. Break eggs, one at a time, into custard cup or small glass bowl; carefully slide egg into bed of kale. Sprinkle eggs with pepper and remaining 1/4 teaspoon salt.
- Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.
- Meanwhile, make hollandaise sauce as directed on package, using milk and butter. Top each toasted English muffin half with 1 egg-kale-bacon stack. Drizzle each with 2 tablespoons warm hollandaise sauce. Sprinkle with green onions.
