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Eggs Benedict Soufflé
Yield: 12 (1-egg) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Hollandaise Sauce |
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| Egg yolks |
6 oz.* |
Approx. 8 yolks |
| Water |
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 |
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| 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).
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