“Eggs Rohrbach”

One of our favorite signature dishes is our “Eggs Rohrbach”.  It has all the same yummy ingredients of traditional Eggs Benedict but is simple to make.  It’s SO easy that even Chris can make it.

Serves 4

You will need:

• 5 eggs
• 4 Slices Canadian bacon
• 2 English muffins
• 3/4 cup milk
• Shredded Cheese (optional)
• Salt / pepper to taste

Ramekins fresh out of the oven

First, spray four ramekins with some nonstick spray.   Then slice and cube two English muffins into approximately ½” size cubes.

Now place a slice of Canadian bacon centered in each ramekin and  sprinkle with a small amount of cheese.  Place some cubed muffin on top of the cheese and then sprinkle the remaining cheese on top of muffin.

In a medium bowl, beat the eggs, milk and seasoning together and gently pour over muffin.  Cover with foil and refrigerate overnight.

In the morning, pull out the ramekins about 30 minutes prior to baking.  Preheat your oven to 350°F and bake uncovered for 30-35 minutes, until set.

Just before the eggs are done go ahead and start whipping together your favorite Hollandaise Sauce.  We have an easy recipe for that too, but that’s a secret… just kidding tune in for another blog in the future.

When done, run a knife around the edge, invert onto plate.  Top with Hollandaise and garnish with chopped parsley or chives.  Serve with some fresh herb tomatoes and a side of our Apple Maple sausage.  Enjoy!

Breakfast is served.

Eggs Rohrbach Recipe

Tips:

–  Can be made the same day, just allow enough time for the muffin to soak up the egg mixture.

–  No ramekins? No problem!  Use a jumbo muffin tin.

–  Once inverted onto plate, keep ramekin on until ready to top with Hollandaise Sauce.