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.
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