Recipe courtesy of Patricia Heaton Parties
Recipe courtesy of Patricia Heaton Parties
Show:
Patricia Heaton Parties
Episode:
Bubbly Birthday Brunch
Muffin-Tin Eggs Benedict
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- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 598
- Total Fat
- 52 g
- Saturated Fat
- 27 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 564 mg
- Sodium
- 567 mg
- Level: Easy
- Total: 50 min
- Active: 35 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 598
- Total Fat
- 52 g
- Saturated Fat
- 27 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 564 mg
- Sodium
- 567 mg
Ingredients
Eggs Benedict:
Hollandaise:
Directions
Special equipment:
a 12-cup nonstick muffin tin- For the eggs Benedict: Preheat the oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generously with nonstick spray.
- Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups.
- Divide the bacon among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes.
- For the Hollandaise: Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine.
- Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted.
- With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt.
- To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled with scallions.
