English Muffin Benedict Baskets

READY IN: 1hr 55mins
YIELD: 6 baskets




  • Preheat oven to 350º; coat a jumbo muffin pan with nonstick spray.
  • Roll the 6 muffin halves a bit larger using a rolling pin to flatten.
  • Place a muffin half in each muffin tin, pressing up the sides to form baskets.
  • Combine the melted butter and mustard ina small bowl, then brush onto the baskets.
  • Toast baskets in the oven until slightly browned about 15 minutes.
  • Sweat onion and garlic in oil in a sauté pan over medium-low heat until softened, about 5 minutes.
  • Add spinach and cook until just starting to wilt: stir in tomatoes.
  • Remove from heat; season to taste (don't forget the red pepper flakes).
  • Place 1 egg into each toasted basket.
  • Divide cheese and spinach mixture evenly among the 6 baskets.
  • Return to oven and bake 15 minutes.
  • Remove from oven and lift baskets from the pan with a knife.
  • Serve immediately with Goat-Cheese Hollandaise sauce if desired.
  • Melt butter in a small saucepan, over low heat; skim off and discard the foam that rises to the top.
  • Remove butter from heat.
  • Boil vinegar, water and peppercornns in a small saucepan over high heat until reduced to 3 T liquid; stain and set aside.
  • Simmer 1 inch of water in a medium saucepan over medium-low heat.
  • Whisk egg yolks in a medium stainless steel bowl; place bowl over simmering water (don't let bowl touch the water) -- add vinegar,reduction and whisk vigorously until the yolks thicken to the point that the whisk leaves trails in them, about 2 minutes.
  • Whisk 1 T room-temperature goat cheese into the thickened egg yolk mixture.
  • Remove bowl from the pan; begin whisking in the warm clarified butter a drop at a time.
  • As it is incorporated add th butter in a thin stream.
  • If mixture gets cold, return bowl to the pan of simmering water and continue whisking in butter; after all the butter is incorporated, whisk in the remaining goat cheese and adjust seasoning to taste.