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Eggs Benedict Soufflé Yield: 12 (1-egg) servings |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Hollandaise Sauce | ||||||
| Egg yolks | 6 oz.* | Approx. 8 yolks | ||||
| Water | 1/3 cup + 1 Tbsp. |
6 Tbsp. | ||||
| Lemon juice, fresh | 2 oz. | 1/4 cup | ||||
| Cayenne pepper | - | 1/8 tsp. | ||||
| Butter, melted | 12 oz. | 1-1/2 cups | ||||
| Salt | - | 1/8 tsp. | ||||
| Custards | ||||||
| Eggs | 1 lb. 5 oz.** | 12 large | ||||
| Heavy cream | 6 oz. | 3/4 cup | ||||
| Fully cooked ham or Canadian-style bacon, finely chopped |
12 oz. | 1-1/2 cups | ||||
| Gruyère cheese, grated | 6 oz. | 1-1/2 cups | ||||
| Salt | - | 1/4 tsp. | ||||
| English muffins, split and toasted | Approx. 10 oz. | 6 |
- DIRECTIONS
- » In top pan of double boiler over simmering water, whisk egg yolks, water, lemon juice, and cayenne until blended. Continue whisking until the thermometer reaches 160°F. Slowly whisk in melted butter until thick and smooth. Season with salt to taste. Keep warm, covered.
- » Heat oven to 300°F. Spray coat twelve (3/4 cup) custard cups. Portion 2 tablespoons ham into each cup. Whisk eggs with cream to blend. Stir in cheese and salt. Put about 1/3 cup egg mixture into each cup.
- » Place cups in 12x20x2-inch baking pan. Fill pan halfway up sides of cups with hot water. Bake 45 to 55 minutes, until center is firm and knife inserted in center comes out clean.
- » Remove cups from water. Run small sharp knife around inside edges to loosen. Invert one soufflé onto each muffin half. Spoon 2 tablespoons Hollandaise sauce over each egg. Serve immediately.
- *If using frozen or liquid egg yolk product.
- **If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).