Eggs Benedict is like pleasure overload: savory little stacks of delicious excess, topped with a crowning glory of Hollandaise.
But could this brunch classic be recreated in a totally sweet form?
You bet your bottom silver dollar pancake. It's time to say hello to a new classic: Cadbury Creme Eggs Benedict. It combines all of the excess of the savory dish, but in completely sweet form, comprised of stacks made of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting, all accompanied by a mound of fried pound cake to give the effect of side potatoes.
It's a sweet egg-stravaganza.
- 2 Cadbury creme eggs
- 1 plain cake doughnut
- 1 brownie, the fudgier the better
- 1 large slice pound cake, cut into small cubes
- 1 tablespoon butter, such as Challenge Butter
- Red sugar sprinkles, to garnish
Prepare your plate. Slice your doughnut in half; place the halves, cut side up, side by side on your plate.
Cut your brownie in half, the way that you would slice a bagel (so that you have two fully sized but thin brownie pieces). Either cut or shape each piece into a circle so that it is slightly smaller in circumference than the doughnut halves. Place the circles on top of the doughnut halves.
Prepare the Creme Eggs. The idea here is to get them lightly melty, but not so much that the yolk oozes out. I found that the best way to do this was to either put them on a sheet of aluminum foil atop a baking sheet and put them in either a toaster oven on high or a preheated moderate oven for about a minute. As soon as the tops of the chocolate eggs starts to get a bit shiny, remove them from heat, and very carefully (so as to not puncture the chocolate and let the yolk ooze out) transfer each egg to the top of your two prepared brownie and doughnut stacks. Top with lightly melty frosting.
Sprinkle each finished stack with red sugar sprinkles; serve immediately.