English Muffin Benedict Baskets |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Having a brunch is all about breaking the rules and eating what you want when you want - putting a breakfast spin on aftermoon and evening food. The casual brunch is all about delicous foods that don't require unusual ingredients or a lot of your time and energy ;).Any brunch worth it's name has at least one (if not several) eggs Benedict on the menu. For the baskets, English muffins stand in for plain bread slices and keep with the benedict theme. All the elements of eggs Benedict are here, they're just madeover to make things easier and quicker for you on brunch morning.:) , Issue 80 - April 2010. 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 white vinegar |
1/3 cup water |
1/2 teaspoon black peppercorns, crushed |
3 eggs |
2 tablespoons goat cheese (room-temperature) |
Directions:
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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