Eggs Benedict Strata
There are conflicting stories about the origin of classic Eggs Benedict. However the recipe was originally devised, the appealing combination of English muffins, ham, eggs and a lemony sauce is one that you can repeat in other dishes, such as this casserole. Next time, you might want to top toasted English muffin halves with ham slices, scrambled eggs and a dollop of mayo or sour cream mixed with a touch of lemon.
1 (12-ounce) package English muffins
1/2 cup (4 ounces) chopped ham
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
- Split muffins and cut into cubes. Alternate even layers of muffin cubes and ham in lightly greased 8x8x2-inch baking dish.
- In medium bowl, beat together remaining ingredients except chives until well blended. Pour evenly over muffin-ham mixture. Cover. Refrigerate several hours or overnight.
- Uncover. Bake in preheated 350°F (175°C) oven until golden brown and knife inserted near center comes out clean, about 50 to 60 minutes.
- Garnish with chives and lemon slices, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe using skim milk without chive and lemon garnish): 274 calories, 9 gm total fat, 225 mg cholesterol, 652 mg sodium, 308 mg potassium, 31 gm carbohydrate, 17 gm protein, and 10% or more of the RDI for vitamins B12 and C, niacin, riboflavin, thiamin, calcium, iron, phosphorus.
Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).