Benedict Baskets
Source of Recipe
Cuisine at home magazine, April 2010
Recipe Introduction
These were so easy and really popular at a recent brunch that we gave. I did the crust part and the vegetable topping the night before. All that I had to do the next morning was to add the eggs and cheese and make hollandaise. I make the Julia Child blender hollandaise an hour ahead of time and keep it warm in a thermos. Since we had some spinach-phobes, I made some of these with just the cheese and hollandaise and they were good that way, too.
List of Ingredients
3 English muffins, split
2 T. sweet butter, melted
1 t. yellow mustard
1/4 c. diced onion
2 t. minced garlic
2 T. olive oil
3 c. fresh spinach
1/4 c. seeded and diced tomato
Salt and pepper, to taste
6 eggs, room temperature
1 c. shredded Swiss cheese
1 recipe blender hollandaise
Recipe
Preheat oven to 350 degrees. Spray a jumbo muffin tin with Pam.
Using a rolling pin, roll the muffin halves out flat. They should be just larger than the openings of the muffin tin. Press one half into each muffin cup, forming the baskets. Mix the melted butter and mustard and brush each of the muffin cups. Bake for about 15 minutes, until slightly browned.
Over medium-low heat, saute the onion and garlic in a pan with the olive oil until translucent - about 5 minutes. Add the spinach and cook until it starts to wilt. Add tomatoes. Remove from heat and season to taste with salt and pepper. Drain well - pressing the water out.
Put one egg into each muffin basket (the eggs may come up above the edges of the baskets - that's ok). Top with the cheese and spinach mixture. Bake for about 15 minutes - mine were really underdone at 15 minutes, but slightly overdone at 19, so you'll have to judge for yourself. Top with hollandaise to serve.
Makes 6 egg baskets.
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