There are conflicting stories about theorigin of classic Eggs Benedict. However the recipe was originallydevised, the appealing combination of English muffins, ham, eggsand a lemony sauce is one that you can repeat in other dishes,such as this casserole. Next time, you might want to top toastedEnglish muffin halves with ham slices, scrambled eggs and a dollopof mayo or sour cream mixed with a touch of lemon.
Recipe: Eggs Benedict Strata
1 (12-ounce) package English muffins
6 slices (4 ounces) Canadian bacon, chopped
6 large eggs
1 1/2 cups skim or low-fat milk
2 tablespoons reduced-fat mayonnaise
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Halved lemon slices, optional
Makes 6 servings.
Nutrition information per 1/6 recipe usingskim milk without chive and lemon garnish: 274 calories, 9 gmtotal fat, 225 mg cholesterol, 652 mg sodium, 308 mg potassium,31 gm carbohydrate, 17 gm protein, and 10% or more of the RDIfor vitamins B12 and C, niacin, riboflavin, thiamin, calcium,iron, phosphorus
Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).
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