Recipe Details

Naked Eggs Benedict

For these naked eggs Benedict, eggs are baked in ham-lined ramekins, set atop toasted, buttered English muffins, and sauced with a quick, light lemon butter pan sauce.

Makes:2 servings

Ingredients

2 teaspoons melted butter
4 round or oval slices (about 2 ounces) deli ham
2 large eggs
pinch salt
pinch cayenne pepper

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Directions

Prep:10 mCook:25 mReady:35 m

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 (5 ounce) ramekins (or 2 wells of a standard muffin tin) with melted butter.
Line each ramekin with two slices of ham, being sure to get the edges even around the top.
Crack 1 egg into a small bowl; gently transfer to a ham-lined ramekin; repeat with the second egg. Season each egg with salt and cayenne, to taste.
Bake in the preheated oven until the whites are just barely set, and the yolks are still soft and a little runny, 20 to 25 minutes. The eggs will continue to cook and set more firmly once removed from the oven if left in the hot ramekins.
When eggs have 10 minutes cook time remaining, make lemon butter sauce. Add lemon juice, water, and salt to a small pan. Bring to a simmer over medium heat, and simmer until liquid has reduced by about half, 1 to 2 minutes.
Reduce heat to lowest setting and add butter slices. Start swirling and shaking the pan until butter is almost fully emulsified, then turn off the heat. Continue swirling pan until butter is entirely melted. Taste; add cayenne or hot sauce if using. Keep pan in a warm spot until needed. Sauce will thicken slightly as it cools
Toast and butter English muffins, transfer baked ham and eggs onto muffin halves, and spoon warm sauce over. Sprinkle with chives and serve immediately.