Eggs Benedict Custard Cups With Ham Cheese Recipes

Steps:

• Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
• Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
• Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
• Remove from heat, whisk in lemon juice, salt, and pepper.
• Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
• Enjoy!

Steps:

• Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups. , Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°., In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley.

Steps:

• For the hollandaise: Whisk together the egg yolks, lemon juice and 1/2 teaspoon salt in a medium metal bowl. Set the bowl over a saucepan of simmering water (don't let the bottom of the bowl touch the water). While whisking, slowly drizzle in the melted butter, starting just a few drops at a time and then adding in a slow stream, whisking until all the butter is incorporated and the hollandaise is very thick. Whisk in hot water, a teaspoon at a time, to get a sauce that you can drizzle with a spoon. Season with additional lemon juice and salt if needed. Remove the pot from the heat, stir in the green chiles and cilantro. Keep the hollandaise warm in the bowl.
• For the benedict: Heat a medium nonstick skillet over medium heat. Add the butter, and when melted, add the sliced ham and cook, turning once, until crisped, about 1 minute per side. Remove to a plate. Add the shrimp to the skillet and sprinkle with the chili powder and salt, adding additional butter if the pan is dry. Cook, tossing occasionally, until the shrimp are cooked through, 2 to 3 minutes. Remove to the plate with the ham.
• Fill a high-sided skillet with about 4 inches of water. Bring to a simmer and add the vinegar. Break the eggs into a small bowl, one at a time, and slide into the simmering water. Simmer gently until the whites are set and the yolks are slightly runny, about 3 minutes. Remove with a slotted spoon to a paper-towel-lined plate.
• To assemble, place 2 pieces of toast on 4 plates. Top each piece of toast with a piece of ham and a couple tablespoons of the tomato jam. Then top each piece with 2 shrimp and a poached egg. Stir the hollandaise sauce (add a little more hot water if it has thickened too much) and spoon over the eggs. Garnish with the scallion greens and lemon zest.

Steps:

• Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
• Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
• Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
• Pour egg mixture evenly into each muffin cup.
• Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.

Steps:

• Make the hollandaise:
• Cook butter in a small saucepan over medium heat until melted and foamy. Pour into a spouted measuring cup leaving milk solids in bottom of pot; discard milk solids.
• Blend egg yolks, lemon juice, and 1 tsp. water in a blender until smooth. Remove small inset lid from top and, with the motor running, slowly pour in butter in a thin stream. Add salt and blend until creamy. Taste and add more salt or lemon juice, if needed. Transfer to a glass bowl, measuring cup, or small pot. Press plastic wrap directly onto surface so a skin doesn't form, then place close to stovetop to keep warm up to 1 hour. If hollandaise seems too thick when you're ready to serve, whisk in warm water 1 tsp. at a time.
• Assemble the eggs Benedict:
• Heat a large pot of salted water over high until tiny bubbles appear on the bottom (water temperature should be about 180°F). Reduce heat to very low to maintain the temperature.
• Meanwhile, using a toaster, toaster oven, or oven set at 400°F, toast English muffins until golden brown. Slather muffins with butter and divide among plates.
• Heat a dry large skillet over medium-high and cook bacon until browned and warmed through, 2-3 minutes per side. Top each muffin half with bacon.
• Adjust heat so water temperature is about 180°F. For perfectly shaped poached eggs with minimal wispy egg white strands, set a medium-sized fine-mesh sieve over a medium bowl. Crack 1 egg into a small bowl, then gently transfer to strainer. Gently swirl for a few seconds to allow any stray whites to drain, then scrape bottom of strainer on lip of bowl to remove any excess.
• With egg still in strainer, carefully lower into hot water until egg is completely submerged. Gently shake and swirl strainer, shaping egg with a slotted spoon. When edges of egg white start to turn opaque (about 30 seconds), carefully release egg from strainer with slotted spoon into water.
• Cook egg, flipping occasionally with slotted spoon, until white is opaque and firm and yolk is plump and jiggles slightly to the touch, 3-3 1/2 minutes more. While first egg is cooking, repeat steps to cook remaining eggs, but keep an eye on which went in first. Use a timer to avoid overcooking.
• When egg is ready, carefully remove from hot water with slotted spoon. To serve immediately, place a paper towel under spoon and shake spoon gently to remove excess water. Transfer egg to an oiled plate or rimmed baking sheet, or place 1 egg on top of each piece of bacon.
• Spoon a few tablespoons of hollandaise over eggs. Top with chives and a light dusting of paprika, if desired. Serve immediately.
• Do Ahead
• To poach eggs in advance, immediately transfer poached eggs to a bowl of ice water to stop the cooking process. Transfer to a resealable container filled with cold water (eggs should be fully submerged) and chill up to 3 days. To serve, place eggs in a bowl of hot tap water until they feel warm to the touch, about 2 minutes.
• Hollandaise can made 2 days ahead; press plastic wrap directly on surface and chill. To serve, fill a saucepan with a few inches of water and set a heatproof bowl on top (bottom of bowl should not touch water). Bring water to a simmer over medium-low heat and transfer hollandaise to bowl. Gently reheat sauce, whisking occasionally, until warm. If it's too thick, whisk in hot tap water 1 tsp. at a time.

Steps:

• preheat oven to 450 degrees f.
• Spray muffin tins with nonstick cooking spray.
• Place 1 ham slice in each tin like a nest.
• Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
• Crack one egg over each.
• Pour about a tablespoons of heavy cream over each.
• Sprinkle each with a little parmesan cheese to taste.
• Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
• Remove and rest 5 minutes.
• Serve on toasted English muffins.
• Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.

Steps:

• For cheese sauce, in a large saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add the cheese, mustard, salt and pepper, stirring until cheese is melted. Cover and keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. , Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs., To assemble, top each muffin half with one slice Canadian bacon, one egg, cheese sauce and bacon.