Eggs Benedict for 12 in under 30 minutes!
Eggs Benedict for 6 in under 30 minutes! The key is poaching the eggs in a cupcake pan in the oven, toasting the bread or english muffins in the oven, using sliced ham & a good hollandaise sauce mix!
(I learned this from my mother. We had a tradition of having Christmas morning breakfast with our Monday night football friends growing up! My mother is still the most efficient cook. And I've passed this tradition of eggs Benedict onto my kids! Although we do it on every holiday now! Lol!)
12 eggs
2 packets of Knorr hollandaise sauce mix
1 stick butter (for the sauce)
2 cups milk (for the sauce)
1 pound deli ham
6 English muffins (sliced into 12), or six large slices of sourdough bread.
4 tablespoons butter (for the bread)
Paprika
You will also need
1 (12 count) cupcake baking tin
1 sheet pan (to toast the bread)
1 saute pan (to hear the ham)
1 sauce pan (for the hollandaise sauce)
Instructions:
For bread:
Place english muffins on lined baking tray
Lightly coat each muffing with butter
Broil on low until brown and toasty
For eggs:
Preheat oven to 350°F
Spray muffin pan with non-stick spray
Add 2 tablespoons of water to each cup of the pan
crack eggs into each cup.
Bake eggs for 8 minutes then
turn oven to broil (450°) for about 2 minutes more.
Scoop out with slotted spoon, gently patting dry with paper towel.
Building the Benedict
layer 2 english muffins, then the ham, then the eggs, the the hollandaise sauce.
Sprinkle with paprika and serve on warm plates.
Comments