Wednesday, March 10, 2010

Baked Green Eggs and Ham

One of my favorite breakfast dishes is Baked Eggs Benedict from the Pampered Chef. It sure is tasty with a delicious and simplified lemon butter sauce instead of the traditional Hollandaise.

Our typical St. Patrick's Day breakfast is green scramble eggs and ham with a side of toast. It's super quick and easy (I do it in the microwave). It was something my boys were guaranteed to eat when they were little.

Now as their enjoyment of food expands and their taste buds/palate becomes more refined, I sound snooty, I wanted to do something different to reflect that change. The wonderful thing is all I had to do is add a bit of food coloring to a dish they already loved.


Ingredients

  • 4 whole English muffins
  • 8 oz Canadian bacon, diced into 1/2 inch pieces
  • 4 oz cream cheese, soft
  • 1 ¾ c. half & half
  • 10 eggs
  • ½-¾ tsp cayenne pepper
  • 10 drops green food coloring
  • 1 Tbs chopped fresh parsley
  • Lemon – Butter Sauce
  • 2 lemons
  • 1 stick butter, sliced by 8

Preheat oven to 400. Cut muffin halves into ¾ inch pieces. Arrange in a single layer on a baking sheet. Bake 10-12 minutes or until golden brown and crispy (like croutons). Place muffin pieces in a casserole (9x13 or 10x10). Sprinkle diced bacon over muffin pieces.

In a 4 qt. mixing bowl, whisk cream cheese until smooth. While continuously whisking, gradually add half & half, whisk until smooth. Whisk in eggs, cayenne pepper, and green food coloring. Carefully pour egg mixture into casserole. Bake 28-32 minutes. Remove from oven. Let stand for 5-10 minutes. The residual heat will firm up the nearly set middle. Sprinkle parsley on top

For lemon-butter sauce:
Grate 2 teaspoons of zest off a lemon. Juice lemon for ¼ cup juice. In a saucepan, combine lemon zest and juice; cook over medium heat 2 minutes or until juice reduces by half.
Reduce heat to low. Whisk in butter slices, one at a time, whisking after each addition, until butter is melted and sauce is smooth.

Cut baked eggs and ham into wedges and serve. Drizzle each serving with butter sauce
Use remaining lemon to make lemon slices to decorate.

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