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Eggs Benedict Recipe

Ingredients

2 eggs

1 onion, peeled and sliced

1 pound corned beef

1 pound lean ground beef

1/2 teaspoon salt

4 tablespoons butter

1 cube chicken bouillon

8 eggs

1 tablespoon brown sugar

1 teaspoon lemon zest

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

Directions

Preheat oven to 400 degrees F (200 degrees C). Lay eggs in a single layer on a medium baking sheet or in a plastic bag; place on baking sheet, leaving a 1 inch strip for dusting.

To Make Pasta Sauce: In a large saucepan, combine celery salt, mustard, parsley, soy sauce, sugar, lemon zest and vanilla extract. Bring mixture to a boil and continue boiling 45 minutes to 1 hour, stirring constantly. Remove from heat and stir in flour and brown sugar. Place in a medium bowl. Pour over eggs; cover, and refrigerate for at least 1 hour.

Divide roast over the eggs. Cut each piece into 1/2 inch cubes (or to desired size). Place cubes in a large bowl, and mix with the pasta sauce.

Preheat oven to 350 degrees F (175 degrees C). Place egg on top of roast and spread a little with the parsley mixture.

Bake uncovered in the preheated oven 45 minutes, uncovered, or to desired tenderness.