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PATRICIA HEATON Muffin Tin Eggs Benedict

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ingredients
MUFFIN TIN EGGS BENEDICT
6 small-sized biscuits (store-bought dough)
4 slices Canadian bacon (diced)
12 large eggs (room temperature)
kosher salt and freshly ground black pepper (to taste)
nonstick cooking spray
HOLLANDAISE SAUCE
3 large egg yolks
3 teaspoons white vinegar
1 1/2 large pinch cayenne pepper
2 1/4 sticks unsalted butter (melted)
1/2 teaspoon kosher salt
3 scallions (sliced)

directions
Preheat oven to 350ºF.
Spray a 12 cup nonstick muffin tin very generously with nonstick spray.
Cut each biscuit in half horizontally and press out thin to a 4 to 5 inch circle. Press each circle firmly in the bottom and up the sides of each muffin cup. Divide the bacon evenly among all the muffin cups. Top each with an egg and sprinkle with salt and pepper. Bake until the eggs are just set, about 15 to 20 minutes.
For the Hollandaise sauce: In the carafe of a blender, add the egg yolks, vinegar, and cayenne and pulse a few times to combine. With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about a teaspoon of warm water to loosen it. Season with salt.
Run a thin knife around the edge of each muffin cup and gently pop out onto a cutting board to remove the eggs and biscuits. Serve immediately topped with the Hollandaise sauce and scallions.

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