Best 2 Baked Eggs Benedict Recipes
Indulge in a culinary masterpiece that combines the classic flavors of eggs Benedict with the convenience of a one-pan dish: baked eggs Benedict. This elevated breakfast or brunch recipe transforms the traditional dish into an effortless yet impressive meal. Perfectly poached eggs nestled atop toasted English muffins, smothered in a rich and creamy hollandaise sauce, and baked to perfection.
This recipe provides detailed instructions for preparing each component from scratch, including the hollandaise sauce, ensuring a smooth and velvety texture. Additionally, it offers variations for those who prefer a vegetarian version, using roasted tomatoes and sautéed mushrooms instead of Canadian bacon.
Furthermore, the article includes a delightful twist on the classic recipe: baked eggs Benedict casserole. This innovative dish layers English muffins, eggs, Canadian bacon, and hollandaise sauce in a casserole dish, resulting in a hearty and flavorful breakfast bake that's perfect for feeding a crowd.
Embrace the versatility of baked eggs Benedict by exploring these recipes. Whether you're a traditionalist seeking a simplified version of the timeless dish or a culinary adventurer craving a unique casserole experience, this article has something for every palate.
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
BAKED EGGS BENEDICT
This recipe is an interesting take on overnight brunch casseroles. Recipe is from my "A Tasteful Melody of Memphis" cookbook. Prep time includes the preparation of the eggs, but not refrigeration time which is overnight.
Provided by DailyInspiration
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For Sauce: Melt butter in heavy saucepan over low heat. Add flour and cook; stir for 1 minute. Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk. Heat to a boil and cook, stirring constantly, until smooth and thickened, about 2 minutes. Reduce heat to low. Add wine and cheese. Cook, stirring, just until cheese is melted. Cover and remove from heat.
- For Eggs: Toast and butter muffin halves. Butter a 9 x 13-inch baking dish. Place muffins in dish. Melt 2 tablespoons butter in skillet and brown bacon on each side. Place 2 slices bacon on each muffin. Heat 3 inches of water in Dutch oven to simmer. Break one egg at a time into a small cup. Holding cup close to water's surface and at edge of Dutch oven, slip egg into simmering water. Cook until egg is set about 2-3 minutes. Remove with slotted spoon and let water drip off. Gently place egg on top of muffin. Continue with remaining eggs. Spoon prepared sauce over each egg, dividing evenly. Sprinkle with crumb mixture. Cover with plastic wrap and refrigerate overnight.
- To finish dish, remove from refrigerator and let stand 45 minutes to 1 hour. Heat oven to 375 degrees F. Uncover dish and bake 15 minutes or until heated through.
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your baked eggs Benedict.
- Use a good quality hollandaise sauce. You can make your own or use a store-bought brand. If you're making your own, be sure to use fresh egg yolks and lemon juice.
- Cook the eggs to your desired doneness. You can cook them until the yolks are runny, soft, or hard. For runny yolks, cook the eggs for 3-4 minutes. For soft yolks, cook the eggs for 4-5 minutes. For hard yolks, cook the eggs for 6-7 minutes.
- Serve the baked eggs Benedict immediately. This is when they are at their best.
Conclusion:
Baked eggs Benedict is a delicious and easy-to-make brunch or lunch dish. It's perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make sure your baked eggs Benedict turns out perfect every time.
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