Eggs Benedict Cups For Two Food

MAKE-AHEAD EGGS BENEDICT TOAST CUPS

Steps:

• Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.

EGGS BENEDICT FOR TWO - WITH SMOKED SALMON

Steps:

• Heat the grill / broiler. Put a large pan of water to boil over a high heat. As soon as the water starts boiling, reduce heat so the water is just simmering.
• Poach the eggs: crack one egg into a cup and gently slip the egg into the water. Place the 3 remaining eggs into the water using the same cup method, making sure to keep the eggs away from each other. Immediately turn the heat down to it's lowest setting & time the eggs for 3 minutes.
• Split the muffins & toast under the grill / or in a toaster.
• Make the Hollandaise: Heat the butter in a small pan or in the microwave, until it is bubbling & totally liquid. Do not let the butter brown.
• Crack the remaining eggs into a blender, put the lid on & leave the spout / hole open. Start the blender & pour the butter through the spout / hole in a steady stream - this will thicken the eggs. Add the lemon juice & season well to your taste with freshly milled blackk pepper & salt.
• Place the split muffins on 2 plates ( 2 half muffins on each plate).
• Top the muffin halves with the smoked salmon.
• Drain the poached eggs & place one on each muffin half.
• Spoon a little hollandaise sauce over each egg & serve immediately.

EGGS BENEDICT

Steps:

• Prepare Hollandaise sauce:.
• In top in double boiler, with wire whisk, beat egg yolks with 2 tbs. water just until blended.
• Cook over hot, not boiling, water, stirring constantly with whisk, until mixture begins to thicken. (This will take about 1 minute).
• Add butter to egg yolks, 1 piece at a time,beating after each addition until butter is melted and mixture is smooth before adding the next piece of butter.This takes about 5 minute in all.
• Hot water in double-boiler base should not boil or touch bottom of pan above.
• Remove double boiler top from hot water in base.
• Using a wire whisk, slowly beat in lemon juice, beating just u ntil sauce becomes thick as mayonnaise.
• Stir in 1/ teaspoons salt and cayenne.
• Place top of double boiler over warm water in base (not over heat on stove).
• Cover to keep warm.
• Poach eggs: Lightly butter cups of an egg poacher.
• Fill bottom of egg poacher 1/4 full of water.
• Add 1 teaspoons salt; bring water to a boil.
• Reduce heat to a simmer.
• Break one egg into a custard cup.
• Slip egg into poacher cup.
• Cook 3-5 minute to desired doneness.
• Loosen egg from cup with table knife.
• Place in bowl filled with very warm water.
• Repeat until all eggs are cooked.
• Spread muffins with butter; wrap ham in aluminum foil.
• Broil muffins and ham until muffins are browned and ham is hot.
• To serve: Place two muffin halves on each individual serving plate, buttered side up.
• Top each serving with 1 slice of ham and two well-drained poached eggs.
• Spoon 1/4 cup Hollandaise sauce over each serving and garnish with parsley, if desired.

EGGS BENEDICT FOR 2

Steps:

• FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
• FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
• Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
• Southern Living.

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.

EGGS BENEDICT FOR 2

Steps:

• Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer.
• Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.
• Cook until eggs reach desired doneness, 3 to 5 minutes.
• While eggs cook, prepare hollandaise sauce as directed on package.
• Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.
• The sauce is also great on asparagus or steamed broccoli, use your imagination.

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:

• Sauté the ham slices in the butter for 2 minutes.
• Place the ham on English muffins.
• Poach the eggs in simmering water in a frying pan (a splash of white vinegar will help keep them together).
• When set remove with a slotted spoon and place on ham.
• Whirl eggs yolks, lemon juice and salt and pepper in blender on high for 30 seconds.
• Uncover and continue to blend on high while slowly adding the melted butter in a thin slow stream.
• When the sauce is thick and creamy pour over eggs and serve.