Easy Brunch Tips: Eggs Benedict A La Muffin Tin



With Mother’s Day comes the idea of homemade breakfast or brunch. We found this recipe that is simple and delicious on eHow.com:

 

Make An Easy Brunch Entree: Eggs Benedict À La Muffin Tin

By sallyemaycreate, eHow User

(From www.ehow.com)

I love preparing a brunch for family and friends. It’s always a challenge for me to come up with something new and different for serving brunch to a group of people. If you like Eggs Benedict, this is a delicious, welcomed solution to feeding a large group, and is so easy to prepare. The presentation is elegant, and everyone will think that you spent hours of laborious preparation on your ‘gourmet’ brunch.
Difficulty: Easy

 

Instructions:

Things you’ll need:

Muffin Tins
3/4 lb Mushrooms (finely chopped)
1/4 Cup Shallot or Onion (finely chopped)
2 Tbsp Unsalted Butter
1 Pinch (each) Salt and Pepper
3 Tbsp Sour Cream
1 Tbsp fresh Tarragon leaves (finely chopped)
12 Slices Honey Ham (thin)
12 Medium Eggs
Package Hollandaise Sauce Mix (or make your own)
Fresh Whole Tarragon Leaves (for garnish)
English Muffins or Toast (cut into triangles)

1 . Preheat oven to 350°. Lightly spray a 12-cup (non-stick) muffin pan with olive oil
2 . In a small pan, sauté mushrooms and shallot in butter with a touch of salt and pepper over medium-high heat. Stir approximately 10 minutes or until mushrooms are tender and the liquid has evaporated. Remove from heat and stir in sour cream and chopped tarragon.

3. Fit one slice of ham into each of the prepared muffin cups (ends will stick up and hang over edges of cups). Divide mushroom mixture among the cups, and then carefully crack one (1) egg into each (do not break the yolk).

4. Bake approximately 12 to 14 minutes, depending on number of servings being baked. Check the eggs after about 10 minutes baking time. When done, the whites should be completely set and the yolks beginning to thicken but not hard. Remove from oven.

5. Using a spoon, remove eggs (in ham cup) from muffin cups carefully, placing on individual serving plates. Drizzle hollandaise sauce over egg, garnish with tarragon leaves and dress with a few spring of asparagus. To add a little more color, you can also sprinkle lightly with paprika. Arrange a few English muffin or toast triangles on the side and they are ready to be served. I usually fix two eggs per person… they will all be eaten.

 

Read More Here: www.ehow.com

 

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