The Chew: Muffin Tin Eggs Benedict Recipe

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The Chew: Muffin Tin Eggs Benedict

Patricia Heaton was back on The Chew to join her friend Michael Symon in the kitchen. Patricia revealed that she was actually wearing her shirt backward because she was eating donuts that were left for her in the dressing room and she spilled crumbs all over herself. Hilarious! She’s now the star of her own Food Network cooking show Patricia Heaton Parties, in which she shares her favorite tasty recipes. One of those recipes is her easy brunch dish, Muffin Tin Eggs Benedict! She uses store-bought biscuit dough, which means this is a great recipe for when you’re short on time but still want to serve a seemingly decadent dish!

To get the recipe, click next page!

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The Chew: Muffin Tin Eggs Benedict Recipe Ingredients

The Chew: Muffin Tin Eggs Benedict Recipe

Actress and now Food Network star, Patricia Heaton showed viewers how to make her Muffin Tin Eggs Benedict. (travelstar / Flickr)

  • 4 slices Canadian bacon – diced
  • kosher salt and freshly ground black pepper
  • 6 small-sized biscuits (store-bought dough)
  • 12 large eggs – at room temperature
  • nonstick cooking spray

For the Hollandaise Sauce:

  • 3 tsp white vinegar
  • 2 1/4 sticks unsalted butter – melted
  • 3 scallions – sliced
  • 3 large egg yolks
  • 1 1/2 large pinch cayenne pepper
  • 1/2 tsp kosher salt

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The Chew: Muffin Tin Eggs Benedict Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Spray a 12-cup nonstick muffin tin with a good amount of nonstick spray
  3. Cut each biscuit in half horizontally, then press into a thin 4- to 5-inch circle
  4. Press each circle firmly into the bottom and up the sides of each muffin cup
  5. Divide the bacon among the muffin cups
  6. Top each cup with an egg, then add a dash of salt and pepper
  7. Bake until the eggs are set, about 15-20 minutes
  8. Run a thin knife around the edge of each muffin cup, then carefully remove to a cuting boatd
  9. Serve right away topped with Hollandaise and scallions

For the Hollandaise Sauce:

  1. In a blender, add vinegar, egg yolks, and cayenne
  2. Pulse a few times until combined
  3. While the motor is running, pour in the melted butter, then season with salt (add warm water to loosen if needed)

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