Eggs Benedict with Seafood

Boxing day brunch is a favorite of ours with the left overs from ‘Peter’s Bluenose Seafood Casserole’ from Christmas Eve.

It’s an easy and tasty brunch with bacon or ham and poached eggs….topped with creamy, cheesy seafood casserole.

Serve with chilled champagne and orange juice!


2 english muffins, halved and toasted
4 eggs, poached
4 slices of bacon or ham, cooked
Seafood casserole


Toast 2 english muffins and top with cooked ham or bacon. Poach the eggs and place them on top. Add the heated seafood casserole and serve hot.

Serves 2


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s