Eggs Benny For A Crowd Recipes
BAKED EGGS FOR A CROWD
The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.
Provided by Sarah Copeland
Categories breakfast, brunch, weekday, casseroles, main course
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
- Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
CHRISTMAS BRUNCH, "DO AHEAD" EGGS BENEDICT
I have made these Christmas Eve morning and served them for Christmas Brunch. The eggs have still been soft centered. The original recipe is from "Company's Coming for Christmas"
Provided by Bergy
Categories Breakfast
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Arrange muffin halves, cut side up in a 9x13" oven proof pan.
- Fry bacon until very crisp and soak off fat with paper towel.
- Place 2 slices on each muffin half.
- Poach your eggs until just set and carefully lift the eggs and place one on each muffin half.
- Sauce-----------------------.
- Melt 1/4 cup butter in a saucepan, stir in the flour, paprika, pepper and nutmeg.
- Gradually add milk, stir until it boils and thickens.
- Add cheese and wine, stir until the cheese melts.
- Cool and then spoon sauce over the eggs.
- Topping--------------------.
- Melt 1 tbsp butter stir in the cornflakes, cool, and sprinkle over the top of the sauce.
- Cover and refrigerate.
- In the morning heat oven to 375F and bake for 20-25 minutes, serve.
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- Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.
- Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted & very warm. Set aside.
- Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg on top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!
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