EGGS BENEDICT IN OVEN RECIPES

OVEN EGGS BENEDICT | JUST A PINCH RECIPES

OVEN EGGS BENEDICT | Just A Pinch Recipes image

This is my recipe for an easy eggs benedict baked in the oven. It's made with prosciutto, asparagus, parmesan, an egg, a biscuit or English muffin, topped with hollandaise sauce. Very easy and very delicious! It would be a great Mother's Day breakfast for that special mom in your life. Serve it with a mimosa on the side, and she'll love you even more, lol!

Provided by Teresa G. @sokygal

Categories Eggs

Prep Time 10 minutes

Cook Time 17 minutes

Yield 1

Number Of Ingredients 12

Ingredients

1 slice(s) prosciutto ham (see *note)
1 teaspoon(s) butter + extra for greasing
1/2 - biscuit, english muffin or slice of toast (see *note)
1 stalk(s) fresh asparagus, end trimmed, cut into small pieces
pinch(es) salt and/or pepper to taste
1/2 tablespoon(s) parmesan cheese or cheddar, grated or shreds
1 large egg
1/2 tablespoon(s) cream
1 package(s) hollandaise sauce mix (or your fave homemade)
- water for sauce mix
- additional sauteed asparagus tips for garnish (optional)
- chives for garnish (optional)

Steps:

*NOTE: Recipe, as written, is per serving. Large size muffin tin, or ramekins, may be used instead of stoneware cups. Thin sliced ham, or Canadian bacon, may be substituted for prosciutto. If using English muffin or toast, trim to fit size of cup.
Gather and prep ingredients. Preheat toaster oven, or regular oven, to 400 degrees F.
Use a small amount of butter to grease the inside of a stoneware/oven-safe cup.
Cut prosciutto in half. Cut one of the halves into three lenghtwise strips. Line the inside bottom of cup with half prosciutto slice. Press three remaining strips of prosciutto around side of cup.
Lightly butter biscuit, English muffin half or toast round (optional.)
Gently press into cup, being careful not to dislodge ham around sides, if possible. Press down to slightly flatten. Set aside.
Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
Add asparagus pieces; sautee for 2 to 3 minutes, until tender.
Spoon sauteed asparagus over biscuit in cup.
Sprinkle with cheese and tiny pinch salt and/or pepper, to taste. Press down on the middle to form a well for the yolk.
Crack egg into cup, gently centering egg yolk in the well.
Dribble 1/2 teaspoon cream over the white of the egg.
Place on baking tray/sheet. Bake in preheated 400 degree F oven for 15 to 18 minutes, until egg is cooked to your preference (I prefer a fairly runny yolk, so 17 minutes in my toaster oven is perfect.)
While egg is cooking, prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
When egg is cooked to your liking, remove from oven. Run a knife around inside of cup to loosen. Use a fork to help slide egg and ham, out of cup, onto serving plate.
Spoon 2 or 3 spoonfuls of sauce over, and around, prepared egg on plate.
Garnish as desired. Serve immediately.

EGGS BENEDICT BAKE | BETTER HOMES & GARDENS

Eggs Benedict Bake | Better Homes & Gardens image

Looking to spice up your morning routine? Try our Eggs Benedict Bake and Mock Hollandaise Sauce. This fun twist on the classic breakfast dish combines all of the delicious flavors of traditional eggs Benedict recipes while also adding new delights by baking it in the oven.

Provided by Better Homes & Gardens

Prep Time 25 minutes

Number Of Ingredients 10

Ingredients

1 teaspoon vinegar
8 eggs
4 English muffins, split
? cup flavored semisoft cheese, such as pepper, garlic and herb, garden vegetable, or toasted onion
8 cooked ham (12 ounces)
16 fresh basil, spinach, or arugula leaves
8 slices tomato
1 Mock Hollandaise Sauce
Paprika (optional)
Fresh snipped basil (optional)

Steps:

Nutrition Facts : Calories 423 calories, CarbohydrateContent 17 g, CholesterolContent 257 mg, FatContent 31 g, FiberContent 1 g, ProteinContent 18 g, SaturatedFatContent 9 g, SodiumContent 930 mg, SugarContent 2 g

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