How To Make Eggs Benedict In A Muffin Pan: A Step-by-step Guide To Eggs-traordinary Muffins

Craving a luxurious breakfast without the hassle? Eggs Benedict in muffin pan is the perfect solution! This innovative recipe combines the classic flavors of eggs Benedict with the convenience of a muffin tin, creating a delightful and easy-to-make dish.

Ingredients

For the English Muffins:

• 1 1/2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup melted butter

For the Eggs:

• 4 large eggs
• 4 slices Canadian bacon
• 1 tablespoon white vinegar

For the Hollandaise Sauce:

• 1/2 cup unsalted butter, melted
• 2 egg yolks
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

Making the English Muffins:

1. Preheat oven to 400°F (200°C). Grease a muffin tin with cooking spray.
2. In a large bowl, whisk together the flour, sugar, salt, and baking soda.
3. In a separate bowl, whisk together the buttermilk and melted butter.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full.
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Making the Eggs:

1. Bring a shallow pan of water to a simmer. Add the vinegar.
2. Crack each egg into a small bowl.
3. Carefully slide the eggs into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
4. Use a slotted spoon to remove the eggs from the water and drain on paper towels.

Making the Hollandaise Sauce:

1. In a small saucepan over low heat, melt the butter.
2. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and pepper.
3. Gradually whisk the melted butter into the egg yolk mixture.
4. Continue whisking until the sauce thickens and becomes smooth.

Assembling the Eggs Benedict:

1. Split the English muffins in half and toast lightly.
2. Place a slice of Canadian bacon on each muffin half.
3. Top with a poached egg.
4. Spoon the Hollandaise sauce over the eggs.

Serving Suggestions

Serve your eggs Benedict in muffin pan immediately with a side of fresh fruit or hash browns. Garnish with chopped chives or parsley for an extra touch of flavor.

Tips

• For a crispier English muffin, brush with melted butter before baking.
• To make the Hollandaise sauce ahead of time, whisk together the ingredients and store in the refrigerator. Reheat over low heat before serving.
• If you don’t have a muffin tin, you can make these in individual ramekins or small baking dishes.

Variations

• Use different types of bread, such as croissants or bagels, for the base.
• Add your favorite toppings, such as sliced avocado, smoked salmon, or sautéed mushrooms.
• Experiment with different sauces, such as bearnaise or tomato basil.

Summary: A Culinary Delight for Any Occasion

Whether you’re hosting a brunch party or simply indulging in a special breakfast treat, eggs Benedict in muffin pan is a guaranteed crowd-pleaser. Its combination of classic flavors and convenient preparation makes it the perfect dish for any occasion.

Basics You Wanted To Know

Q: Can I use store-bought English muffins?
A: Yes, you can use store-bought English muffins for convenience. However, homemade English muffins will give you a fresher and more flavorful result.

Q: How do I make sure my eggs don‘t break when poaching?
A: Use fresh eggs and bring the water to a gentle simmer before adding the eggs. Add a tablespoon of vinegar to the water to help the egg whites set.

Q: What if I don’t have a double boiler to make the Hollandaise sauce?
A: You can make the Hollandaise sauce in a heatproof bowl set over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water.