Eggs victorian recipe

Eggs Victorian recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Eggs Victorian recipe is a classic dish that combines the richness of poached eggs with a creamy and savory sauce. This elegant breakfast or brunch option is made by poaching eggs and serving them on top of a bed of toasted English muffins, topped with a luscious hollandaise sauce. The dish is then garnished with a sprinkle of paprika and fresh herbs for added flavor.

Keywords: Eggs Victorian, recipe, poached eggs, hollandaise sauce, brunch.

Eggs victorian recipe details

Eggs victorian recipe, recipe Rating: 4.5
Number of votes:100

Ingredients:

1 pound breakfast sausage

1 loaf French bread

4 Tablespoons flour

2 Tablespoons dry mustard

Black pepper

Basil

5 cups milk

10 eggs

4 Tablespoons melted butter

1 cup grated cheddar cheese

Instructions:

Hearty and filling breakfast-in-one-dish to be made ahead and baked the next day.

Boil sausage in water to cover for 3 to 5 minutes in a skillet. Drain into colander and set aside to cool. Break bread into small pieces and spread in a large greased baking pan. Cut up sausage and add. Combine flour, mustard, pepper, and basil and sprinkle over sausage and bread. Mix milk, eggs, and melted butter together and pour over top, making sure all is covered. Sprinkle grated cheese over top. Cover with aluminum foil and refrigerate. Bake, covered, next day at 350 degrees for 1 hour.

Serves: 10 to 12