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Nested Eggs Benedict

Toast Cups

1. Cut the crusts off your favorite kind of sliced bread, white or wheat.

2. Flatten the bread so that it is pliable, and this will keep it from ripping.

3. Push it into the muffin tin.

4. Bake for 15 to 20 minutes on 375° till lightly browned and stands on it's own.

*These can be done several days ahead.

5. Spray a muffin tin well with non-stick spray or brush them with oil.

6. Crack eggs into the greased cup, then place the tin in a glass baking dish with about 1" of water. This is called baking in a "water bath"

7. Bake for about 30 minutes until the whites are set. Bake longer if you want the yolks to be firmer. When cool take out of the pan with a rubber scraper and place on a plate.

*The Eggs can be held at least 3 days if well covered and kept cold.

8. Fry the The Canadian bacon, ham or prociutto till nicely browned and a bit crispy.
9. Make the Hollandaise sauce, recipe is below.
10. Thaw the spinach or cook fresh and chop. Heat and lightly salt.

11. To Assemble;

Place a bed of spinach around the plate.

Put the toast cups on top of the spinach, place pieces of the Can. bacon, ham or prociutto, a little Hollandaise sauce, then the eggs, and top with more Hollandaise sauce.

Hollandaise Sauce

This is a Hollandaise sauce that can be done ahead of time and won’t break.

I am not a fan of fake Hollandaise sauces. They taste awful. This version I have done in restaurants and they never know the difference. I was so surprised when I learned this recipe from a well known chef at a French restaurant. The texture is heavenly and the taste is pure creamy lemon hollandaise.

2 tablespoon butter
2 tablespoon flour
1 cup cream (1/2 and 1/2 or milk may be substituted but not quite as creamy)
1 tblsp lemon juice ( I like to use fresh)
1 teaspoon kosher salt (1/2 teaspoon table salt)
1 teaspoon cayenne
2 drops of yellow food coloring

Directions;
Melt the butter on medium heat in a 1 quart non-aluminum saucepan
Add the flour, stir and cook for 1 minute.
Add the milk and cook till thickened.
Add the salt, lemon juice, cayenne and yellow food coloring.

*This can be made a few days ahead of time and reheated

1. Keep the spinach in a bowl , microwave at the last minute.
2. Sauce warm on a pan on the stove with ladel in it.
3. The portions of toast stuffed with fryed ham will be on a cookie sheet keeping warm in the oven
4. For the eggs, have a frying pan on the stove with simmering water.
5. When time to serve, heat the spinach and then place on the plates.
6. Place the eggs in the simmering water.
7. Then put the toast cups on top of the spinach for each plate.
8. Next top the cups with a touch of sauce
9. By that time the eggs will be plenty hot (it only takes a minute to reheat them) lift them out with slotted spoon on top of cups
10. Top with more sauce ....maybe a touch of paprika !

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This page was updated April 13, 2006