We don't know about you, but most of what we've eaten in our lives for Benedicts has been, well, cold. Is there anything worse than a cold egg? If there is, it's probably cold Hollandaise. But check out this game-changer The Butcher's Wife tried out the other day. It's 6 Benedicts, all hot, all ready at the same time, so yes, twelve people or four Butchers could feast on this. The best part is, IT FINISHES IN THE OVEN! You know that's the Butcher's Wife's favorite.

 

Shopping List

 12 English Muffins
 24 1/4" Slices of Maxbauer Homemade Canadian Bacon
 1 Dozen Eggs
 Chives or Parsley
 Hollandaise

Cooking Instructions

1

Preheat the oven to 375 or 350 Convection. Spray a regular 12-cup muffin pan well. On another sheet pan lined with parchment, split and spread out 12 English muffins and brush with melted butter. Set aside.

2

Take 24 1/4" slices of homemade high-quality Canadian bacon made from whole pork loin (did you know it's as lean as a chicken breast?) wrap them in a damp paper towel, and microwave them until they get nice and soft. About a minute out to do it. Line each cup with one or two slices of Canadian bacon as necessary. If your Canadian bacon is a little smaller, don't be alarmed. Overlap a little. That just means it's made from a whole cut of lean pork loin as opposed to a mix of parts processed, formed, and sliced into big rounds.

3

Sprinkle anything in you might like. Just make sure it's fully cooked if needed and slightly warm. We love a little crab meat and chives, but of course, that's just us. Place both sheet pans in the oven until the muffins are golden brown and the eggs are set to your liking. If you cook them hard and add American cheese to the muffin before closing, you'll have something you recognize to take on the road.

4

To plate, heat plates (a stack of 6 microwave-safe plates can be heated on Hi in the Microwave for three minutes) serve muffins cut side up side by side, top with bacon-egg cups, your favorite sauce, and a sprinkle of something green. Chives, parsley, even dried parsley is better than nothing. You can find the easiest method for Hollandaise HERE. In a pinch, the Butcher's Wife admits to using the paper packet. Usually the red one.

5

Just add a squeeze of fresh lemon at the end (some don't call for it) and it'll pass most palettes.

Ingredients

 12 English Muffins
 24 1/4" Slices of Maxbauer Homemade Canadian Bacon
 1 Dozen Eggs
 Chives or Parsley
 Hollandaise

Directions

1

Preheat the oven to 375 or 350 Convection. Spray a regular 12-cup muffin pan well. On another sheet pan lined with parchment, split and spread out 12 English muffins and brush with melted butter. Set aside.

2

Take 24 1/4" slices of homemade high-quality Canadian bacon made from whole pork loin (did you know it's as lean as a chicken breast?) wrap them in a damp paper towel, and microwave them until they get nice and soft. About a minute out to do it. Line each cup with one or two slices of Canadian bacon as necessary. If your Canadian bacon is a little smaller, don't be alarmed. Overlap a little. That just means it's made from a whole cut of lean pork loin as opposed to a mix of parts processed, formed, and sliced into big rounds.

3

Sprinkle anything in you might like. Just make sure it's fully cooked if needed and slightly warm. We love a little crab meat and chives, but of course, that's just us. Place both sheet pans in the oven until the muffins are golden brown and the eggs are set to your liking. If you cook them hard and add American cheese to the muffin before closing, you'll have something you recognize to take on the road.

4

To plate, heat plates (a stack of 6 microwave-safe plates can be heated on Hi in the Microwave for three minutes) serve muffins cut side up side by side, top with bacon-egg cups, your favorite sauce, and a sprinkle of something green. Chives, parsley, even dried parsley is better than nothing. You can find the easiest method for Hollandaise HERE. In a pinch, the Butcher's Wife admits to using the paper packet. Usually the red one.

5

Just add a squeeze of fresh lemon at the end (some don't call for it) and it'll pass most palettes.

The Butcher’s Wife Eggs Benedict Without the Fuss
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