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Egg-cellent outdoor brunch



Published: Wed, July 12, 2017 @ 12:00 a.m.

Family Features

Take advantage of warmer weather by hosting an outdoor brunch serving an egg-tastic recipe that’s sure to please your friends and family. Eggs Benedict Casserole is a do-it-yourself version of the restaurant classic, combining traditional ingredients with a spicy twist. Requiring only one dish for baking and serving, this recipe is perfect for special occassions and celebrations, or casual weekend brunches at home.

Here’s a list of items to consider when preparing for your outdoor brunch:

Angelic Eggs - Take hard-boiled eggs, remove the yolks and combine with mayonnaise, chopped salmon, dill, Tabasco Original Red Sauce and salt; then refill the egg whites and serve.

Dog-Day Fruit Salad - Combine your favorite fresh fruits, such as strawberries, blueberries and raspberries, with orange juice, orange peel and honey.

Classic Bloody Mary - Combine tomato juice, vodka, Worcestershire sauce, lime juice and Tabasco Original Red Sauce; stir, and pour over ice. Garnish with a celery stalk.

Eggs Benedict Casserole

Prep Time: 15 minutes

Cook Time: 40 minutes

Makes: 6 servings

6cups French bread, cut into cubes

12large eggs

11/2 cups milk

3tablespoons fresh chives, chopped

1teaspoon salt

21/2 teaspoons Tabasco brand Original Red Sauce, divided

12ounces Canadian bacon, chopped

1(9-ounce) package Hollandaise sauce

Preheat oven to 350 F.

Place French bread cubes in 8-cup shallow casserole dish. Beat eggs, milk, chives, salt and 2 teaspoons Tabasco sauce in large bowl; stir in Canadian bacon. Pour over bread cubes. Let mixture stand 5 minutes. Bake 40 minutes or until mixture is puffed and set.

Meanwhile, prepare Hollandaise sauce as package directs. Stir in 1/2 teaspoon of Tabasco sauce. Keep warm until ready to use.

Serve casserole with warm Hollandaise sauce.


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