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Oven Eggs Benedict
Sep 20, 2013 | 2658 views | 0 0 comments | 299 299 recommendations | email to a friend | print
Oven Eggs Benedict
Oven Eggs Benedict
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By Carol Hurst

Olde Town Spice Shoppe

This delicious recipe is not only awesome to eat, but a breeze to prepare and virtually no cleanup. That’s my kind of breakfast! I first learned a variation of this from my friend Pam from Salt Lake City 20 years ago (you know it’s a keeper if I’m still making it 20 years later!). It’s great for every day and is special enough for company. It’s also great for brunches and those nights when you make breakfast for dinner. I promise, you will love this recipe!

Directions

Take Pillsbury extra large crescent rolls. Line a muffin pan with one crescent roll each. Mold the dough a little to create a cup in the pan. Next, layer in a slice of thin cut ham or Canadian bacon. Crack the eggs into the dough and ham molds and then top with a little cheese (optional). Fold all the corners of the crescent rolls to the center of the cup. Have them meet in the middle (they will not completely cover the egg tops).

Place a piece of aluminum foil on the bottom rack of the oven to catch the egg spillover that will happen. Cook the eggs according to the crescent roll package direction time/temperature. When the timer goes off, turn the oven off and leave the pan in for about 10 more minutes, allowing the eggs to further set. Carefully remove eggs to plate and drizzle with prepared Hollandaise sauce. Enjoy!

Ingredients

• 1 can Pillsbury x-large crescent rolls

• 1 pkg Buddig sliced ham (or thinly sliced Canadian Bacon)

• 8 eggs

• (optional 1 cup shredded cheese)

Hollandaise sauce (use powdered mix or the following recipe)

• 2 large egg yolks

• 1 tablespoon warm water

• 1 tablespoon fresh lemon juice

• 3/4 teaspoon coarse salt

• 1/2 cup (1 stick) unsalted butter

Homemade Hollandaise sauce directions

Melt butter in the microwave or in a small saucepan over low until bubbly (do not let brown). In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Add melted butter to egg mixture and blend until smooth. And yes, the hot butter will cook the eggs.

Chef Carol Hurst was featured on her local Fox station in a story about Oven Eggs Benedict.

Watch Carol prepare her recipe: VIEW VIDEO

View ALL Carol's recipes in the Clipper



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Email Carol:carol.hurst@oldtownspices.com

For other great recipes go to oldtownspices.com

 

 

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