T&C Eggs Benedict
Difficulty Level: Easy
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Prep Time:5 Minutes
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Cook Time:PT20M15 Minutes
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Yield:4 servings
Ingredients
- ½ pound Artichoke & Crab Dip (Seafood Department)
- ½ cup heavy cream
- 8 large eggs
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 8 thin slices ham, warmed
- 4 split and toasted English muffins
- Chives or parsley for garnish
- 226.8g Artichoke & Crab Dip (Seafood Department)
- 118.29ml heavy cream
- 8 large eggs
- 25.56g unsalted butter
- Salt and freshly ground black pepper
- 8 thin slices ham, warmed
- 4 split and toasted English muffins
- Chives or parsley for garnish
Who doesn’t love a good benedict…our secret shortcut? This is made with scrambled eggs and then our own dreamy, creamy, delicious crab and artichoke dip is used as the sauce!
Preparation
STEP 1
In a small saucepan over medium-low heat, stir together artichoke and crab dip and cream. Heat until warmed through and consistency of a thick sauce (add a couple of teaspoons water if still too thick). Keep warm over low heat.
STEP 2
Meanwhile, whisk eggs and season with salt and pepper. Heat a large, non-stick frying pan over medium-high heat and melt butter. Add eggs and scramble, stirring frequently, until cooked through but still soft.
STEP 3
Place warm toasted muffins on a platter and top each with a slice of warmed ham. Divide eggs evenly between muffins and top with sauce. Garnish with chives or parsley if desired. Serve immediately.
Options
You certainly can make traditional poached eggs instead of scrambled eggs here! Just make sure to blot any excess water from the egg before placing on the muffins.
Try using thin sliced warmed pancetta, prosciutto, serrano or cooked bacon in place of the ham.