Super easy Eggs Benedict? Believe it! You can do this -- and it's super pretty, too!
Eggs Benedict is one of those dishes that I would order at a restaurant but not necessarily make at home. It seems like it would be way too time consuming. Poaching eggs and making Hollandaise sauce is more effort than I’m usually up for in the morning.
So I came up with some shortcuts to make this dish extra easy and unbelievably quick. This simple Canadian Bacon-Cup Benedict
has amazing flavor with half the work.
Traditional Eggs Benedict calls for poached eggs. To be honest with you, I've never poached an egg in my life and I don't plan on starting now. Baking eggs in muffin tins is a trick I've used before. It makes for perfect eggs without hovering over a stove.
I placed a slice of Canadian bacon in the bottom of each muffin tin, so not only did I have an egg "holder" but it heated up my bacon at the same time.
Pop your eggs in the oven along with some English muffin halves to get them all nice and toasty.
While the eggs are baking, make your Hollandaise sauce. Usually this requires whipping and beating on the stove top, but this sauce is made all in the blender. Pushing a button on the blender is as strenuous as it gets here, people.
Hot butter and egg yolks are beaten into submission resulting in a creamy, heavenly sauce. Seriously, I almost started pouring it over everything in hand's reach. And just when you've finished your sauce, your eggs should be finished!
Place your egg on top of a toasted English muffin.
Then pour the creamy Hollandaise sauce on top. How eloquent and salivating does that look?
Stick this one in your tried-and-true file because this one's a keeper!
Easy Eggs for Breezy MornsChristy joined the Tablespoon team to share her recipes and inspire family food fun. Watch her Tablespoon member profile for great new recipes!