Tribute to Domino
Domino — one of my favorite magazines — has become the latest victim of the recession and decline in print advertising.Â Domino artfully packaged decorating, fashion, and entertaining articles in one beautiful magazine.Â An issue of Domino not only allowed me to escape for a little while, but also provided me with recipes I actually made and decorating ideas that have taken shape in my home (e.g., homemade playing card posters in our basement in the Berkshires).Â As a tribute to “The Guide to Living with Style,” I thought I would profile one of the first recipes I made from the magazine, “Eggs Benedict for a Crowd”.
Tim’s favorite breakfast / brunch dish is Eggs Benedict.Â For our first wedding anniversary I broke out the egg poaching pan, made hollandaise sauce, fried slices of Canadian bacon, and toasted English muffins.Â Somehow my mother-in-law can time all of these steps perfectly but my hollandaise and poached eggs were a touch overcooked and the English muffins were cold.Â Plus, I had lots of messy pots and pans to clean up.
Domino’s Eggs Benedict recipe provides a great alternative to the traditional method of makingÂ this brunch favorite.Â All you need are the ingredients below, a silicon muffin tray, and an oven!
Eggs Benedict for a Crowd
Domino Magazine, December 2005
- no-stick cooking spray
- 12 eggs
- 12 slices Canadian bacon
- 6 English muffins, split
- 6 tablespoons butter, softened
- bennie sauce (see recipe below)
- snipped chives, for garnish
- Â½ cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tsp. cayenne pepper
- 1 tsp. lemon juice, freshly squeezed
Preheat oven to 375 degree. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup.
Cover each egg with a slice of Canadian bacon.
Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.
Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove.
Top each egg with a spoonful of Bennie sauce (simply whisk together the ingredients above to make the sauce).