We’ve been hard at work creating new and unique dishes for our guests, and one of the latest Specilties of the Day is Amish Eggs Benedict.
Amish Eggs Benedict is a lighter, easier to make spin on the classic dish, and it’s already a guest favorite. The eggs are baked instead of poached, and the sauce is a simple butter-lemon sauce that holds well on the stovetop. You dont need special equipment, and it’s a snap to put together.
8 oz ceramic ramekin and 6 oz Pyrex dish
We’ve had 6-oz Pyrex cups and 8-oz ceramic ramekins in the kitchen long before we started Alpine Bed and Breakfast, and both are perfect for this. You can also use extra large muffin cups, short coffee cups, or anything that holds 6 to 8 ounces.
Because guests can choose as many items as they like from the B&B breakfast menu, our typical serving is one egg on half an English muffin (Eggs Benedice is usually two eggs and two muffin halves). This recipe is for two single-egg servings, each on half an English muffin, so two servings.
Amish Baked Eggs Recipe
AT A GLANCE
- Yield: 2 servings
- Equipment: two 6-oz or 8-oz ramekins, cups, etc.
- Temp: 350°F
- Prep: 10 minutes
- Cook: 15 minutes +
- Rest: 5 minutes
- Total: 30 minutes
INGREDIENTS
- Butter for greasing the ramekins
- 2 thin slices ham (large enough to line ramekins) plus two smaller pieces to lay on the bottom to block any holes
- 2 large eggs
- Pinch salt
- Pinch cayenne or paprika
- 1 English muffin, split, toasted, and buttered
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon water
- Pinch salt
- 2 tablespoons COLD unsalted butter, cut into cubes (leave in fridge until ready to use)
- Fine-cut green onions and tomatoes for garnish
- Black pepper, kosher salt, Aleppo pepper
INSTRUCTIONS
- Prep the ramekins: Heat oven to 350°F. Butter 2 ramekins.
- Assemble ham cups: Line each ramekin with a ham slice, pressing it to the sides. Place a smaller piece on the bottom to cover any holes.
- Add eggs: Crack each egg into a small bowl, then slip gently into a ham cup (the yolk should remain intact). Sprinkle very lightly with salt and a touch of cayenne.
- Bake: Place ramekins on a baking sheet and bake until the whites are just a tiny bit runny on top (they will continue to cook after removing them from the oven). Check at 15 minutes and then every 2 minutes after that. Remove immediately to avoid overcooking.
- Make sauce: While eggs bake, bring lemon juice, water, and a pinch of salt to a simmer in a small saucepan. Reduce by about half. Lower heat to the gentlest setting, then add in COLD butter cubes and shake the pan around over the heat until the sauce is smooth and glossy. If the sauce is too acidic, add a pinch of sugar and/or more butter. Keep warm, but do not boil.
- Toast base: Split, toast, and butter English muffins. Place one half on each plate (2 halves total).
- Assemble: Run a thin knife around the inside of each ham cup, lift out carefully, and set on muffin halves.
- Finish: Spoon the lemon butter sauce generously over each. Garnish with chopped green onions and tomatoes, and the two peppers. Serve immediately.
What We Serve With Our Amish Eggs Benedict
We’ve been serving this dish with our Cheesy Baked Grits (check back soon for our recipe) or skillet potatoes. Don’t be afraid to add another meat, like bacon or turkey sausage.
See more of what’s cooking on our What’s for Breakfast? page, and feel free to write a comment if you tried this recipe!
Come stay with us!
Contact Us
For more information or to inquire about availability, please contact us at:
Phone: (432) 538-7032
Email: innkeeper@alpinetxbnb.com
Website: www.alpinetxbnb.com
We look forward to welcoming you to Alpine Bed and Breakfast, where unforgettable memories are made.
Sharon & Tom
Alpine Bed and Breakfast
Breakfast is ready!
