Every Christmas morning I serve eggs benedict after the gifts are opened, and this year I set a record and poached 48 eggs! Everyone loves to indulge in this special brunch item and it is actually a relatively convenient selection for me because all the hard work is done the day before. On Christmas Eve I line up my un-toasted, split English muffins on parchment-lined cookie sheets. I fry enough bacon to allow for 2 slices each muffin half (you can also use pea-meal bacon or ham) and then top with softly poached eggs. Next, I spoon on hollandaise sauce (I use Knorr brand to make it a bit easier on myself but prepare it with only half the butter listed - 1/4 cup) and sprinkle with some paprika (I let everyone add their own salt and pepper to taste.) After all the muffins are complete, I cover and refrigerate until brunch time and then re-heat the eggs benedict at 375 degrees F for about 20 minutes. Everyone is hungry by then and I don't have to spend the morning in the kitchen (since I'll be there all afternoon!). And yes, the eggs even stay soft! This is a Christmas tradition I have created that I will never get out of since the whole family is anticipating eggs benny that morning! It's one of the things they look forward to most!
December 31st is always the day I convert all my file folders to the next year's date and box up the old paper work. It's the perfect time to get organized for the year ahead AND change the batteries in the smoke detectors! I hope everyone has a wonderful, healthy, safe, and happy New Year!