Eggs Benedict for a Crowd
Eggs Benedict for a Crowd might be just the main course you are searching for. This recipe serves 12. For $1.51 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 29g of fat, and a total of 381 calories. From preparation to the plate, this recipe takes roughly 45 minutes. A few people made this recipe, and 10 would say it hit the spot. Head to the store and pick up unsalted butter, kosher salt, kosher salt, and a few other things to make it today. It is brought to you by Bon Appetit. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Eggs Benedict Deviled Eggs, Eggs Benedict, and Eggs Benedict are very similar to this recipe.
Servings: 12
Ingredients:
Pinch of cayenne pepper
Cayenne pepper (for serving)
1 tablespoon thinly sliced chives
12 slices cooked ham, thinly sliced (about 12 ounces)
3 large egg yolks
12 large eggs
6 English muffins, split
¾ teaspoon (or more) kosher salt
Kosher salt, freshly ground pepper
2 tablespoons plus 1 teaspoon fresh lemon juice
1¼ cups (2½ sticks) unsalted butter
Equipment:
oven
pot
paper towels
Cooking instruction summary:
Preheat oven to 450. Arrange English muffins, cut side up, on a sheet tray. Brush with reserved cup melted butter. Toast muffins until golden brown around edges, 68 minutes.Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute. Transfer muffins to a large platter.To reheat eggs, bring a large pot of water to a bare simmer. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.
Step by step:
1. Preheat oven to 45
2. Arrange English muffins, cut side up, on a sheet tray.
3. Brush with reserved cup melted butter. Toast muffins until golden brown around edges, 68 minutes.Divide ham among muffins. Return sheet tray to oven and toast until ham is warmed through, about 1 minute.
4. Transfer muffins to a large platter.To reheat eggs, bring a large pot of water to a bare simmer.
5. Remove each egg from ice bath and lower into pot, then turn off heat. Cook eggs 1 minute, then gently transfer to a paper towel-lined sheet tray to drain.
6. Place 1 poached egg atop ham. Season eggs with salt and black pepper. Spoon hollandaise sauce over. Top with chives and cayenne.
Nutrition Information:
covered percent of daily need
