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I think Eggs Benedict or any of its many versions is one of our favourite breakfast/brunch meals. It does however mean several stages of prep and more than just a pan or two to put it together (toasting the muffins, grilling the ham, poaching the eggs, not to mention whipping up that perfect Hollandaise sauce).
In celebration of tomorrow’s National Eggs Benedict Day, I threw together (almost literally too) an easier version with all the main components and pretty much all the wonderful flavours one would expect without all the mess and work.
This was made in my little Omnia stove top oven but it also translates perfectly for a conventional oven (350 ° in a prepared 9″x9″ baking pan for the same amount of time). All I had to do was make the Hollandaise first and set aside to keep warm. I had also baked a batch of English Muffin Bread in advance. A one-burner galley stove has it’s obvious limitations but with some fore-planning it works for the simplest of boat kitchen environments.
what you will need
6 eggs, lightly beaten
1 can Evaporated milk
4 English muffins or 2 small loaves of English muffin bread broken into 1″ pieces (about 4 cups)
1 tsp sea salt
1/2 tsp ground pepper
sprinkling of paprika
1 recipe for Hollandaise sauce (my easy recipe here)
putting it all together
Combine beaten eggs, milk and ham.
Season with salt and pepper
Grease baking pan well.
Add English muffin pieces to pan and pour egg mixture over all.
Press down the muffin pieces to help absorb the egg.
Sprinkle with paprika and set aside while you make your Hollandaise.
Cover and place on pre-heated base plate and cook for about 40 minutes until knife test comes out clean.
Serve warm drizzled with Hollandaise
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