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Naked Eggs Benedict
Naked Eggs Benedict
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Easy and delicious naked eggs Benedict: baked eggs in ham-lined ramekins, served on buttered English muffins with light lemon butter sauce.
Ingredients:
  • 2 teaspoons melted butter
  • 4 round or oval slices (about 2 ounces) deli ham
  • 2 large eggs
  • pinch salt
  • pinch cayenne pepper
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously coat 2 (5 ounce) ramekins (or 2 wells of a standard muffin tin) with melted butter.
  • Carefully layer two slices of ham in each ramekin, ensuring the edges are aligned evenly around the top.
  • Crack both eggs into individual ham-lined ramekins. Season each with salt and cayenne, to taste.
  • Bake in the preheated oven for 20 to 25 minutes until the egg whites are gently set and the yolks are slightly runny. The eggs will firm up a bit more after being taken out of the oven if left in the warm ramekins.
  • Prepare a zesty lemon butter sauce by combining lemon juice, water, and salt in a small pan. Simmer over medium heat until the liquid reduces by half, about 1 to 2 minutes.
  • Lower heat and add butter slices to the pan. Swirl and shake until butter is almost fully melted. Turn off heat and continue swirling until butter is completely melted. Add cayenne or hot sauce to taste. Keep sauce warm until ready to serve; it will thicken slightly as it cools.
  • Toast and butter English muffins. Top with baked ham and eggs, then drizzle with warm sauce. Garnish with chives and serve promptly.

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