English Muffin Benedict Baskets

Total Time: 1 hr 55 mins Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ingredients

• 3 english muffins
• 2 tablespoons unsalted butter, melted
• 1 teaspoon prepared yellow mustard
• 1/4 cup diced onion
• 2 tablespoons olive oil
• 3 cups fresh baby spinach
• 1/4 cup seeded and diced tomato
• salt, to taste
• ground black pepper, to taste
• red pepper flakes, to taste
• 6 eggs, room temperature
• 1 cup shredded swiss cheese
• 1 cup goat-cheese hollandaise sauce
• 1 cup unsalted butter
• 1/3 cup distilled vinegar
• 1/3 cup water
• 1/2 teaspoon black peppercorns, crushed
• 3 eggs
• 2 tablespoons goat cheese (room-temperature)

Recipe

• 1 prepare baskets:.
• 2 preheat oven to 350º; coat a jumbo muffin pan with nonstick spray.
• 3 roll the 6 muffin halves a bit larger using a rolling pin to flatten.
• 4 place a muffin half in each muffin tin, pressing up the sides to form baskets.
• 5 combine the melted butter and mustard ina small bowl, then brush onto the baskets.
• 6 toast baskets in the oven until slightly browned about 15 minutes.
• 7 sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
• 8 add spinach and cook until just starting to wilt: stir in tomatoes.
• 9 remove from heat; season to taste (don't forget the red pepper flakes).
• 10 place 1 egg into each toasted basket.
• 11 divide cheese and spinach mixture evenly among the 6 baskets.
• 12 return to oven and bake 15 minutes.
• 13 remove from oven and lift baskets from the pan with a knife.
• 14 serve immediately with goat-cheese hollandaise sauce if desired.
• 15 goat-cheese hollandaise:.
• 16 melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
• 17 remove butter from heat.
• 18 boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 t liquid; stain and set aside.
• 19 simmer 1 inch of water in a medium saucepan over medium-low heat.
• 20 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.
• 21 whisk 1 t room-temperature goat cheese into the thickened egg yolk mixture.
• 22 remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
• 23 as it is incorporated add th butter in a thin stream.
• 24 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.