Here it is an Eggs Benedict recipe that uses Cadbury Cream Eggs! And it’s actually pretty good.
Easter and Passover and other spring holidays are a time for fun as well as religious observances, and why not come up with a really silly dessert that everyone will have fun with.
A classic Eggs Benedict is a poached egg on ham or Canadian bacon on an English muffin, topped with Hollandaise sauce. How to replicate this using candy?
The first thing to do is to “crack” the egg. Cadbury eggs are put together as two halves along a seam, and you can easily open one with a sharp knife. Once the egg is open, scoop out the “yolk and white” and put it in a small, buttered dish, and keep it cool in the freezer or refrigerator so it doesn’t soften too much.
Then melt the chocolate halves in a double boiler. Don’t use a microwave, as it is too hot and the remaining cream filling will burn while the chocolate melts. This particular chocolate formulation melts best at a lower temperature. When melted, pour into a small buttered dish so it will cool as a flat disk. Chill it briefly while it hardens.
We had two ideas about the English muffin layer. One was to use a square of white chocolate, and so we tried a square from a Hershey’s Cookies ‘n’ Crème candy bar. This looked really cool as you can see in the slide show, but had the disadvantage of being just more chocolate. It is too rich and all sort of the same flavor.
So instead, we decided to call the chocolate disk an English muffin (maybe a whole wheat one) and come up with a ham layer. The best idea was a Fruit Rollup. Yes, they still make them! And a square of strawberry actually looks a bit like ham! And its tartness cuts the sweetness of the “eggs.”
So now we have the muffin, the ham and the egg. What to do for the Hollandaise? Marshmallow Peeps come to mind. If you melt yellow Peeps into a little cream, you will have a nice yellow sauce that looks rather like actual Hollandaise!
Cadbury Cream Eggs Benedict
- For each person, open a Cadbury Egg lengthwise at the seam. Remove the filling with a small spatula or a melon baller, and chill it on a butter plate or bowl.
- Melt the egg “shells” in a double boiler and pour each portion into a small butter bowl to harden. Chill until they can be lifted out.
- Arrange the chocolate disks on serving plates and cover with a square of strawberry Fruit Rollup. Use other colors if you are feeling particularly weird.
- Place the chilled filling on top of each fruit square.
- With scissors, cut up three yellow marshmallow Peeps. Place them in a saucepan and add 2 Tb of cream. Heat with stirring until dissolved. Allow to cool so the sauce doesn’t melt the candy.
- Spread a couple of tablespoons of this mock Hollandaise on each “egg” and serve at once with a sly grin.