This recipe has all the deliciousness of classic eggs benny—but no poaching required. Oven-baked eggs Benedict makes brunch easier, faster and just as satisfying.
Craving the classic flavours of eggs Benedict without the fuss? This easy baked version simplifies the traditional recipe by baking the ham and eggs in a muffin tin while you prep a shortcut Hollandaise sauce and toast the English muffins. This is the perfect solution when you're hosting brunch, offering all indulgence of the traditional dish but with minimal effort.
Ingredients for Easy Oven-Baked Eggs Benedict
8 thin slices Black Forest ham
8 large eggs
salt and freshly ground black pepper
4 English muffins, split and toasted
Hollandaise sauce
3 large egg yolks
1 tbsp half & half or heavy cream
1 cup butter, melted
1 tbsp lemon juice
Directions for Easy Oven-Baked Eggs Benedict
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 min, or until whites are set but yolks are still runny. Meanwhile, to make Hollandaise sauce, place egg yolks and cream in a blender and blend until foamy. With the motor running, drizzle in butter in a slow stream. About halfway through, add lemon juice. The mixture should thicken to the consistency of slightly runny mayonnaise.
Remove ham and egg cups from the muffin tin and place each on a toasted, buttered English muffin. Drizzle with hollandaise and serve immediately.
Makes 4-8 servings.
Per serving: 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.
