Directions
PREHEAT oven to 350°F. ADD 1 Tbsp. water to each cup of a 12-cup muffin pan. CRACK egg into each cup. BAKE for 10 to 12 minutes or until egg whites are set but yolks are still runny or until desired doneness. COOL for 1 minute. REMOVE each egg using slotted spoon and PLACE on paper towel-lined plate to drain.
HOLLANDAISE: WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly until mixture bubbles at the edges. STIR in butter, one piece at a time, until butter is melted and sauce is thickened. REMOVE from heat immediately. STIR in salt, paprika and pepper.
TOP each English muffin half with Customized Toppings (see Insider Information), oven-poached egg and Hollandaise.
Ingredients
- 12 large EGGS
- 6 English muffins, split and toasted
- 3 large EGG yolks
- 1/4 cup water
- 2 tbsp. lemon juice
- 1/2 cup (1 stick) firm cold butter, cut into 8 pieces
- 1/4 tsp. salt
- 1/8 tsp. sweet paprika
- Dash pepper
Tips
Customized Toppings:
Protein: Cooked crispy bacon, smoked salmon slices, crabmeat, lobster or caviar.
Vegetables: Sautéed spinach or kale, or avocado slices.
Herbs and Seasonings: Fresh chives, tarragon or basil, chopped capers, black olives or sun-dried tomatoes. Cajun, Tex-Mex, Italian, harissa, Herbes de Provence, curry powder or za’atar spice mix.
This recipe is an excellent source of choline, folate, vitamin A and protein.
Per serving: 1/6 of recipe
- Calories 440
- Total fat 28 g
- Saturated fat 14 g
- Polyunsaturated fat 3 g
- Monounsaturated fat 9 g
- Cholesterol 505 mg
- Sodium 636 mg
- Carbohydrates 28 g
- Fiber 0 g
- Sugar 1 g
- Protein 19 g
- Vitamin A 323 mcg
- Vitamin D 2 mcg
- Folate 84 mcg
- Choline 367 mg
- Calcium 175 mg
- Iron 3 mg
- Potassium 159 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.