An elevated breakfast sandwich. This is a great entertaining idea. Keep a package of English muffins in your freezer and a dozen eggs in the fridge, and use whatever you have on hand for toppings!
Ingredients
English muffins
1 egg or 2 egg whites per English muffin
Toppings of your choice (bacon, sauteed spinach, pico de gallo, avocado, etc.)
Instructions
Heat the oven to 350.
Lightly spray two small oven-proof bowls with olive oil, then put 1 T of water in each.
Crack one egg or two egg whites directly into each bowl.
Place the bowls on a small cookie sheet (which will be easier to handle than the small bowls when you are wearing oven mitts), and place in the preheated oven for 15 to 18 minutes.
Toast the English muffins in the oven at the same time the eggs are baking - but keep an eye on them! {If you want them browned, you may need to broil them for a minute or two when the eggs are done - but don't walk away while broiling!}
While the eggs are in the oven, prepare the toppings and bases.
Set out the English muffins and toppings.
Lightly blot off a bit of any remaining water from the eggs with a paper towel, and using a spoon, lift the egg from the bowl and place on a plate or small platter.
Enjoy your Baked Benedict Buffet!
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/05/03/brunch-bites-baked-eggs-benedict-buffet/