OVEN EGGS BENEDICT

Steps:

• 1. *NOTE: Recipe, as written, is per serving. Large size muffin tin, or ramekins, may be used instead of stoneware cups. Thin sliced ham, or Canadian bacon, may be substituted for prosciutto. If using English muffin or toast, trim to fit size of cup.
• 2. Gather and prep ingredients. Preheat toaster oven, or regular oven, to 400 degrees F.
• 3. Use a small amount of butter to grease the inside of a stoneware/oven-safe cup.
• 4. Cut prosciutto in half. Cut one of the halves into three lenghtwise strips. Line the inside bottom of cup with half prosciutto slice. Press three remaining strips of prosciutto around side of cup.
• 5. Lightly butter biscuit, English muffin half or toast round (optional.)
• 6. Gently press into cup, being careful not to dislodge ham around sides, if possible. Press down to slightly flatten. Set aside.
• 7. Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
• 8. Add asparagus pieces; sautee for 2 to 3 minutes, until tender.
• 9. Spoon sauteed asparagus over biscuit in cup.
• 10. Sprinkle with cheese and tiny pinch salt and/or pepper, to taste. Press down on the middle to form a well for the yolk.
• 11. Crack egg into cup, gently centering egg yolk in the well.
• 12. Dribble 1/2 teaspoon cream over the white of the egg.
• 13. Place on baking tray/sheet. Bake in preheated 400 degree F oven for 15 to 18 minutes, until egg is cooked to your preference (I prefer a fairly runny yolk, so 17 minutes in my toaster oven is perfect.)
• 14. While egg is cooking, prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
• 15. When egg is cooked to your liking, remove from oven. Run a knife around inside of cup to loosen. Use a fork to help slide egg and ham, out of cup, onto serving plate.
• 16. Spoon 2 or 3 spoonfuls of sauce over, and around, prepared egg on plate.
• 17. Garnish as desired. Serve immediately.