ST. CHARLES, MO (KTVI) – Carol Hurst, from Olde Town Spice Shoppe, showed Tim a good way to celebrate National Eggs Benedict Day.
Olde Town Spice Shoppe Oven Eggs Benedict
1 can Pillsbury x-large crescent rolls
1 pkg Buddig sliced ham (can use thin sliced Canadian Bacon)
(optional 1 cup shredded cheese)
Hollandaise sauce (can use powdered mix or the following recipe)
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter
Take Pillsbury extra large crescent rolls. Line a muffin pan with one crescent roll each. Mold the dough a little to create a cup in the pan. Next, layer in a slice of thin cut ham or Canadian bacon. Crack the eggs into the dough and ham molds, top with a little cheese (optional). Fold all the corners of the crescent rolls to the center of the cup. Have them meet in the middle (they will not completely cover the egg tops).
Place a piece of aluminum foil on the bottom rack of the oven to catch the egg spillover that will happen. Cook the eggs according to the crescent roll package direction time/temperature. When the timer goes off, turn the oven off and leave the pan in for about 10 more minutes, allowing the eggs to further set. Carefully remove eggs to plate and drizzle with prepared Hollandaise sauce. Enjoy!
Homemade Hollandaise sauce directions:
Melt butter in the microwave or in a small saucepan over low until bubbly (do not let brown). In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy. Add melted butter to egg mixture and blend until smooth. And yes, the hot butter will cook the eggs.
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