Although it’s a brunch favourite, poached eggs make Eggs Benedict notoriously difficult to prepare for a crowd. Baking them instead in ham cups streamlines the process – you can make up to a dozen all at once, and have them ready in about 10 minutes. Toast the English muffins as the eggs bake and prepare the Hollandaise sauce ahead of time. Serve in a pitcher on the table, and you're good to go.
8 thin slices Black Forest ham
8 large eggs
salt and freshly ground black pepper
4 English muffins, split and toasted
3 large egg yolks
1 tbsp (15 ml) half & half or heavy cream
1 cup (250 ml) butter, melted
1 tbsp (15 ml) lemon juice
Preheat the oven to 400°F.
Spray a muffin tin with nonstick spray and press each slice of ham into a cup, gently pressing where it naturally folds. Crack an egg into each ham cup. Sprinkle with salt and pepper.
Bake for 10-12 minutes, or until the whites are set but the yolks are still runny. Meanwhile, to make the Hollandaise, place the egg yolks and cream in a blender and blend until it’s foamy. With the motor running, drizzle the butter in a slow stream. About halfway through, add the lemon juice. The mixture should thicken to the consistency of slightly runny mayonnaise.
Remove the ham and egg cups from the muffin tin and place each on a toasted English muffin – buttered, if you like – and drizzle with hollandaise. Serve immediately.
PER EGG BENNY: 376 calories, 28.6 g fat (17.3 g saturated fat, 8.9 g monounsaturated fat, 2.4 g polyunsaturated fat), 323 mg cholesterol, 13.6 g carbohydrate, 12 g protein, 1.3 g fibre.
Originally published in ParentsCanada magazine, April 2015.