English Muffin Benedict Baskets Recipes

MAKE-AHEAD EGGS BENEDICT TOAST CUPS

Steps:

• Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Steps:

• For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

ENGLISH MUFFIN BENEDICT BASKETS

Steps:

• PREPARE BASKETS:.
• Preheat oven to 350º; coat a jumbo muffin pan with nonstick spray.
• Roll the 6 muffin halves a bit larger using a rolling pin to flatten.
• Place a muffin half in each muffin tin, pressing up the sides to form baskets.
• Combine the melted butter and mustard ina small bowl, then brush onto the baskets.
• Toast baskets in the oven until slightly browned about 15 minutes.
• Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
• Add spinach and cook until just starting to wilt: stir in tomatoes.
• Remove from heat; season to taste (don't forget the red pepper flakes).
• Place 1 egg into each toasted basket.
• Divide cheese and spinach mixture evenly among the 6 baskets.
• Return to oven and bake 15 minutes.
• Remove from oven and lift baskets from the pan with a knife.
• Serve immediately with Goat-Cheese Hollandaise sauce if desired.
• GOAT-CHEESE HOLLANDAISE:.
• Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
• Remove butter from heat.
• Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside.
• Simmer 1 inch of water in a medium saucepan over medium-low heat.
• Whisk egg yolks in a medium stainless steel bowl; place bowl over simmering water (don't let bowl touch the water) -- add vinegar,reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.
• Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture.
• Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
• As it is incorporated add th butter in a thin stream.
• If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter; after all the butter is incorporated, whisk in the remaining goat cheese and adjust seasoning to taste.