Try this Baked Eggs Benedict recipe, or contribute your own.Suggest a better description
Place bacon in single layer in lightly greased 9x13 baking dish.
Sprinkle with Swiss cheese, forming cheese into "nests" on each bacon slice.
Break one egg into each cheese "nest" being careful not to break egg yolks.
Pour whipping cream over eggs and sprinkle with salt and pepper.
Bake in preheated oven at 425 degrees for 10 minutes.
DO NOT OVERCOOK! Eggs will still be runny at this point.
Sprinkle with Parmesan cheese and paprika and bake 5 more minutes, until eggs are just set.
Remove from oven and let stand 5 minutes.
Serve individual egg "nests" atop a toasted English Muffin half.
Great served with sliced tomato and avocado or steam asparagus.
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|Serving Size: 1 Serving (1613g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1512 (60%)|
|Amt Per Serving||% DV|
|Total Fat 168g||224 %|
|Saturated Fat 60.1g||300 %|
|Monounsaturated Fat 63.6g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 5336.5mg||1642 %|
|Sodium 6649.9mg||229 %|
|Potassium 2895.9mg||76 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 17.6g|
|Protein 226.4g||323 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2503
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