English Muffin Benedict Baskets Recipes

EGGS BENEDICT CASSEROLE

Steps:

• For the casserole: Grease a 9-by-13-inch baking dish with the butter.
• Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece.
• Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.)
• Preheat the oven to 350 degrees F.
• Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.
• For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.
• For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.
• Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.
• Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.)

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

BAKED EGGS BENEDICT CUPS RECIPE BY TASTY

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!

EGGS BENEDICT

Steps:

• To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
• Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
• Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
• While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
• Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

EGG BASKETS BENEDICT

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 16x12-in. rectangle; cut into twelve 4-in. squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., Break and slip an egg into center of each pastry cup; sprinkle with Canadian bacon. Bake until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard, 10-12 minutes. Meanwhile, prepare hollandaise sauce according to package directions., Remove pastry cups to wire racks. Serve warm with hollandaise sauce.

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.

25 BEST WAYS TO USE ENGLISH MUFFINS

Steps:

• Select your favorite recipe.
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EGGS BENEDICT CUPS

Steps:

• preheat oven to 450 degrees f.
• Spray muffin tins with nonstick cooking spray.
• Place 1 ham slice in each tin like a nest.
• Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
• Crack one egg over each.
• Pour about a tablespoons of heavy cream over each.
• Sprinkle each with a little parmesan cheese to taste.
• Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
• Remove and rest 5 minutes.
• Serve on toasted English muffins.
• Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.