for a crowd
Do holiday-season mornings reduce you to a short-order cook? Jennifer Rubell’s Eggs Bennie in a tray practically makes itself.
-fresh-horseradish bloody marys
A house full of visiting relatives can easily confine you to the kitchen for hours, scrambling eggs for every hungry person who wanders in. But all you really need to become the ultimate a.m. host is a couple of no-brainer recipes. Instead of exhaustively poaching and toasting, my take on eggs Benedict allows you to assemble everything in a muffin tray and be ready to sit down at the table 25 minutes later. While the eggs are cooking, mix some jalapeño-and-fresh-horseradish Bloody Marys. Everyone’s happy.
makes 12 (serves 6)
The key to this dish is silicone muffin trays, one of my favorite recent discoveries. After baking, just allow the eggs to cool a little, then squeeze them out with some gentle pressure. A dollop of Bennie sauce—my no-effort version of classic hollandaise—and you’re done.
what you’ll need:
- no-stick cooking spray
- 12 eggs
- 12 slices Canadian bacon
- 6 tablespoons butter, softened
- snipped chives, for garnish
- silicone muffin trays
- 1⁄2cup mayonnaise
- 2tbsp. Dijon mustard
- 1 tsp. cayenne pepper
- 1 tsp. lemon juice,
- Combine all ingredients
in a bowl and mix well.
What is Canadian bacon?
It’s pork loin, whereas regular strip bacon comes from the pig’s side. (All bacon is cured and smoked.)
Is it healthier than regular strip bacon?
Because it’s a far leaner cut, yes: Ounce for ounce, cooked Canadian bacon has less than a third the calories of strip bacon and about one-sixth the fat.
Why hand-cut it?
Rather than buying presliced Canadian bacon from the supermarket, doll up your eggs by getting artisan-produced whole Canadian bacon and slicing it yourself. It’ll taste and look better. Keep slices fairly thin, and don’t worry about making each one perfect—a little variation gives it a rustic feel. Carlton Farms Canadian bacon $12.95 gratefulpalate.com
a step-by-step guide to assembling
1 Preheat oven to 375°. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup.
2 Cover each egg with a slice of Canadian bacon.
3 Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.
4 Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove.
5 Top each egg with a spoonful of Bennie sauce
6 Sprinkle with chives.
what you’ll need:
- 1⁄2gallon tomato juice
- 1cup vodka
- juice of 3 lemons
- 4jalapeños, cored, seeded and minced
- 1/4cup horseradish root, freshly grated*
- tbsp. Worcestershire sauce
- freshly ground
- black pepper
- celery salt
- celery sticks
In a pitcher, combine tomato juice, vodka, lemon juice, jalapeños, horseradish and Worcestershire sauce. Stir well; season to taste with pepper and celery salt. Fill 6 glasses with ice, and divide mixture among glasses; garnish with celery sticks.