Our standing morning joke is to ask one another if you've fixed my eggs benedict yet. Maybe because eggs benedict is an ultimate breakfast indulgence. Maybe it's just because it tastes so incredible. We've made several variations on the theme. Our absolute favorite is crab cake benedict. But, for a group of picky eaters, crab cakes are NOT a good idea. So, I tried Benedict Baskets. The original recipe in Cuisine at Home called for spinach and tomatoes. I substituted asparagus and roasted red bell peppers for two reasons. The chunks of asparagus are easier to pick out. (I know, who in their right mind would want to do that????) And, that's what we had lots of in the refrigerator. These were good but I'd like to try them again with some modifications - which I've noted in the recipe.
Benedict Baskets (adapted from Cuisine at Home)
3 whole grain English muffins, split
2 T unsalted butter, melted
1 t prepared yellow mustard (try dijon - it's got more oomph)
1 small onion, diced, sauteed
2 cloves garlic, minced and sauteed with the onions.
2 c diced, cooked asparagus spears
1 c diced roasted red pepper
1 c cooked crumbled sausage or ham or crabmeat
6 eggs, room temperature
1 1/2 c shredded Swiss cheese
1/2 c shredded Parmesan
Roll each muffin half out and put it into a greased muffin tin. I used the mongo muffin tins. Brush the muffins with a mixture of the melted butter and mustard and bake at 350 for 15 min. They'll be lightly browned. Mix together all your vegetables. Now, the original recipe calls for immediately cracking the eggs into the shells so they'll start cooking. I'd sprinkle some meat in. I've added it to the ingredient list above. Then, crack the eggs in. Top them with the cheese, then the vegetables. Top with the Parmesan then bake for 15 more minutes. Top with hollandaise sauce.