Mondays menu is eggs Benedict. Who say’s eggs Benedict has to be on English muffins? I’m guessing it was Benedict. However, here is a simple mix up on the traditional recipe with Hollandaise sauce. It is easier, makes less mess and holds up great for brunch or even brinner (breakfast dinner).
Take Pillsbury extra large crescent rolls. Line a muffin pan with one crescent roll each. Mold the dough a little to create a cup in the pan. The next layer is ham. The ham serves as part of the mold. It helps to keep the egg from leaking. Crack the eggs into the dough and ham molds, top with a little cheese. Fold all the corners of the crescent rolls to the center of the cup. Have them meet in the middle. Cook according to the package. When the timer goes off, I turn the oven off and leave the pan in for about 7 more minutes. I use those 7 minutes to make the Knorr Hollandaise sauce. I made these this weekend for Myles, Mimi, Jenna, Tarra and Devin. xoxoxo Love it when the kids are home!