Eggs Benedict
Active Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
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Ingredients
- 6–12 large eggs (one per muffin well)
- Base: 3–6 English muffins, split and toasted.
- Meat: 6–12 slices of Canadian bacon or ham.
- Hollandaise Sauce: 3 egg yolks, 1 tbsp lemon juice, and ¾ cup melted unsalted butter.
- Garnish: Fresh chives or paprika.
- 1 tbsp water per muffin well (for “poaching”).
Instructions
- Prepare the Tray:
- Preheat your oven to 350°F (175°C).
- Place the Demarle Straight Muffin/or 6-Round tray on a perforated baking sheet for stability and even heat distribution.
- Add exactly 1 tablespoon of water into each well you plan to use. This creates steam to help “poach” the egg.
- Add the Eggs:
- Carefully crack one egg into each well. For best results, crack the egg into a small bowl first to ensure no shell enters the tray.
- Layer the Canadian Bacon or Ham on top of the egg in well
- Add cheese or spinach if desired
- Place ½ of an English Muffin on top of each well to toast
- Bake:
- Place the tray in the oven and bake for 9–12 minutes.
- 9–10 minutes: Results in a very runny yolk.
- 12 minutes: Results in a soft but slightly more set yolk.
- The egg whites should be completely opaque and set before removing.
- Place the tray in the oven and bake for 9–12 minutes.
- Prepare Sauce: While eggs bake prepare the Hollandaise: Blend egg yolks and lemon juice. While the blender is running, slowly drizzle in the hot melted butter until thick and creamy.
- Assembly:
- Remove the English muffins to a plate
- Let the eggs rest in the tray for 1 minute after removing from the oven to finish setting.
- Place a Bonmat with Perforated Baking sheet on top of the tray and invert the tray to release from the tray
- Place a toasted English Muffin on plate, with a spatula place the egg on top of the muffin.
- Top with a generous spoonful of hollandaise and garnish with chives or paprika.
