Honor Mansion Baked Eggs Benedict

Imagine a cross between Eggs Benedict, French Toast and a Croque Monsieur--these tempting eggs are light and fluffy with an easy to make Hollandaise-style sauce.

Servings: 6

Cook Time: 1 1/2 hour with overnight refrigeration

Pair With: A sparkling wine, like the Gloria Ferrer Caves & Vineyards Blanc de Blancs

Source: Recipe courtesy the Honor Mansion, photo by Tama Takahashi


Ingredients For the Eggs:

3/4 cup half-and-half

3/4 cup milk

4 eggs

1/4 teaspoon pepper

1/2 tablespoon vegetable base paste. Substitute 1 teaspoon salt if you can't find this.

6 slices sourdough (or thick bread) crusts removed

Pam or spray olive oil

1/2 cup grated Swiss cheese

1/2 cup grated cheddar cheese (white)

6 slices ham cut with round biscuit cutter

12 asparagus tips, blanched

6 slices tomato


Ingredients For the Easy Hollandaise-style Cheese Sauce:

3/4 cup mayonnaise

1/3 cup milk

1/4 teaspoon salt

dash white pepper

1 teaspoon grated lemon rind

2 tablespoons lemon juice

2 egg yolks


Directions For the Eggs:

Mix in blender or whisk together in a mixing bowl, the half-and-half, milk, eggs, pepper and vegetable base or salt. Lay the bread slices in a 9x13 inch pan and pour the liquid over the bread. Divide the Swiss and cheddar cheeses between 6 Pam or oil sprayed 7 or 8 oz ramekins. Top cheese with ham, then soaked bread, folding the corners in so the bread slices fit into the ramekins, and divide any remaining liquid equally between ramekins.  Place ramekins on a sheet pan, cover with foil and refrigerate overnight.

Before baking remove foil, bake in preheated oven on the sheet pan. Bake at 350 for 30- 40 minutes.  While eggs are baking, prepare the sauce and blanch the asparagus. Remove the eggs from the oven and let rest at least 10 minutes and up to 20 minutes. After cooling, run a knife around the inside of each ramekin to loosen the eggs.  To plate the eggs, put a plate over each ramekin in turn and flip the plate and ramekin over, leaving the egg on the plate. Top each with 1 slice of tomato and 2 pieces of cooked asparagus tips, top with hollandaise sauce. To make vegetarian, omit ham or serve on side. Enjoy!


Directions For the Asparagus:

Boil a small pot of water. Fill a bowl with a cup of ice and a cup of water.  Add the asparagus to the boiling water and cook a couple of minutes until cooked but not soft. Remove to the bowl of ice water with a slotted spoon. Blanching and shocking in this manner will keep the bright green color of the asparagus.


Directions For the Easy Hollandaise-style Cheese Sauce:

In a small saucepan, whisk together mayonnaise, milk, salt and pepper.  Whisk in lemon rind and lemon juice.  Whisk in egg yolks. Cook over low heat, whisking constantly, for about four minutes. Heat to almost--but NOT to--a boil. Serve immediately.


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Recipe Courtesy Of

Honor Mansion, a Wine Country Resort

Built in 1883, the stately Honor Mansion welcomes guests to Sonoma wine country with the warmth and grace of a bygone era.