About
Fancy dishes don't always accommodate a large crowd, but we have found a keeper for you! Classic Benedict Bake is classy and crowd-pleasing and so easy to make! Perfectly cooked eggs are perched atop a golden, toasted English muffin. But not before being layered between a soft, flavorful cheese spread, smoky ham, fresh basil, a juicy ripe tomato, and a volcano-eruption of creamy hollandaise sauce. Don't shy away from this elegant dish; the Classic Benedict Bake is beautiful in taste and presentation that your whole gathering will love. Make breakfast special again!
Ingredients
- For the benedict bake:
- water, to taste
- 1 teaspoon vinegar
- 8 eggs
- 4 English muffins, split
- 1/3 cup flavored semi-soft cheese spread, such as pepper, garlic and herb, garden vegetable, or toasted onion
- 8 (1.5-ounce) slices deli ham, thinly sliced
- 16 large fresh basil leaves, plus more, to taste, for garnish
- 8 slices tomato
- paprika, optional, to taste, for topping
- For the sauce:
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon milk, plus more, to taste
Directions
Step 1 -Preheat the oven broiler to high heat.
Step 2 -Lightly grease a large skillet and a 9x13-inch baking dish.
Step 3 -Add enough of the water to fill the prepared skillet half way.
Step 4 -Add the vinegar to the water and bring it to a boil.
Step 5 -Reduce the heat to a simmer; bubbles should begin to break the surface of the water.
Step 6 -Crack 1 of the eggs into a measuring cup.
Step 7 -Lower the lip of the measuring cup close to the simmering water and carefully pour the egg in.
Step 8 -Repeat this process with the remaining eggs, ensuring there is a good amount of space between each of them.
Step 9 -Simmer the eggs until the whites are completely set and the yolks begin to thicken (but not harden), about 3-5 minutes.
Step 10 -Use a slotted spoon to transfer the eggs to a plate, then cover the plate with a paper towel to keep the eggs warm.
Step 11 -Add the muffin halves, cut-side up, to an 18x26-inch baking sheet and broil 3-4 inches from the heat until toasted, about 2 minutes.
Step 12 -Transfer the muffin halves to a wire rack to cool.
Step 13 -While the muffin halves are cooling, in a medium bowl, add the sour cream, the mayonnaise, the lemon juice, and the Dijon mustard and stir until well-combined.
Step 14 -Add 1 teaspoon of the milk to the sauce mixture and stir. Add more of the milk, 1 teaspoon at a time, stirring after each addition, until the sauce reaches the desired consistency.
Step 15 -Preheat the oven to 350 degrees F.
Step 16 -Evenly spread 2 teaspoons of the semi-soft cheese spread on the cut-sides of each of the toasted muffin halves.
Step 17 -Place 1 slice of the ham atop the cheese spread on each of the toasted muffin halves, folding as needing to help them fit.
Step 18 -Place the ham-topped muffin halves on the bottom of the prepared baking dish.
Step 19 -Add 2 basil leaves on top of each of the ham slices.
Step 20 -Add 1 tomato slice atop the basil on each of the muffin halves.
Step 21 -Add 1 poached egg to the tops of each of the tomato slices.
Step 22 -Evenly spoon the sauce over the eggs.
Step 23 -Cover and bake until heated through, about 25 minutes.
Step 24 -Serve topped with the paprika and the extra basil.
