Eggs Benedict Bake

Make eggs benedict for a crowd with this easy recipe that’s ready in 30 minutes.


Ingredients

8 slices Canadian bacon

2 teaspoons olive oil

1/2cup chopped onion

2bags (10 oz each) frozen chopped kale, thawed, squeezed to drain

1/2teaspoon smoked paprika

1/2teaspoon salt

8eggs

1/4teaspoon freshly ground pepper

1package (0.9 oz) hollandaise sauce mix

1cup milk

1/4cup butter or margarine

4English muffins, split, toasted

Chopped green onions, if desired 


Steps

1.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.

2.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.

3.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.

4.Bake uncovered 15 to 17 minutes or until yolks and whites are firm, not runny.

5.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 tablespoons warm hollandaise sauce. Sprinkle with green onions.

From:bettycrocker