Uncle Ben Stuffing Eggs Benedict with Baby Kale and Sage copy

UNCLE BEN’S® Stuffing Eggs Benedict with Baby Kale and Sage

Makes: 36 portions

INGREDIENTS

  • 3 quarts (12 cups) water
  • 1 cup butter, unsalted
  • 1 58-ounce bag UNCLE BEN’S® Traditional White Bread Stuffing
  • 36 cups baby kale or spinach
  • 36 eggs
  • 5 cups prepared Hollandaise Sauce
Hollandaise Sauce:
  • 12 egg yolks
  • 1/4 cup lemon juice
  • 4 teaspoons salt
  • 1 teaspoon cayenne pepper sauce
  • 4 cups unsalted butter, melted and warm
  • 2 tablespoons fresh sage, chopped

DIRECTION

To prepare stuffing rounds:
  1. In a large pot, bring water, butter and stuffing seasoning blend just to a boil.
  2. Place stuffing crumbs in a large mixing bowl; pour hot water and seasoning mix over, and fold together to moisten all stuffing crumbs. Cover tightly and set aside for 15 minutes.
  3. Transfer hot stuffing to parchment-covered full sheet pan, spreading evenly. Press with the back of a large spoon to cover entire pan with about a 3/4-inch layer of stuffing.
  4. Use a 3-1/2" round cutter to cut out 36 stuffing rounds.
  5. When ready to assemble Benedicts, heat a nonstick skillet over medium-high heat; spray with cooking spray. Carefully place 1 stuffing round per Benedict in pan and cook until browned on both sides, 3–5 minutes per side.
  6. Remove rounds when browned; while pan is still hot, add 1 cup of baby kale or spinach per Benedict to pan with 1 teaspoon of water; cover to wilt for about 1 minute.
  7. Bring a saucepan of water to a simmer and poach eggs in salted water for 5 minutes.
To prepare Hollandaise Sauce:
  1. Place egg yolks, lemon juice, salt and cayenne pepper sauce in a Vitamix® blender and secure lid.
  2. Turn machine on variable speed 1 and slowly increase speed to 4, blending for 30 seconds.
  3. Remove plug in lid and increase speed to 5. Slowly add warm melted butter in a thin stream until thick and smooth, about 1 minute. Stir in chopped sage leaf.
To assemble Benedicts:

Place stuffing round on plate; top with wilted greens, then egg. Pour 2–3 tablespoons Hollandaise Sauce over top. Garnish with sage leaf and serve warm.

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