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« Bonjour, Delicious: The Praluline from Pralus, Paris | Main | Sweet News: CakeSpy is a Nominee in Saveur's Best Food Blog Awards! »
Monday
Mar012010

Egg-stra Special: Cadbury Creme Eggs Benedict for Serious Eats

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.

For the full post and how-to, visit Serious Eats!

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Reader Comments (16)

O_O

March 1 | Unregistered Commentergreenbean

It's official. You've lost it! This may top the cookie cake pie. I enjoy the pound cake potatoes.

March 1 | Unregistered CommenterJulie!

Wow this is amazing! I gotta make this for my sweet tooth lover!

pound cake potatoes!!!!!

March 1 | Unregistered Commenterlauren

this is MENTAL!!! haha. i love it. the first picture is such a mind-twister. i immediately wanted eggs benedict (the savoury kind!!)

March 1 | Unregistered Commenterlyndsay

This would be so much fun for April Fools Day! I love tricking my kids and Eggs Benedict is one of their favorite breakfasts.

March 1 | Unregistered CommenterKris

This is so absolutely fabulous I can hardly stand it. You're amazing!

March 1 | Unregistered CommenterSara

you need to send this in to this is why your fat

March 1 | Unregistered CommenterCassandra

Just looking at it makes my teeth hurt and threatens a diabteic coma!

March 2 | Unregistered Commenternikk

You are a genius. End of story.

March 2 | Unregistered CommenterKirsten

This looks incredible! You have outdone yourself! (I can't wait to make it - but fear I will eat too many of them!)

You are seriously awesome!

March 2 | Unregistered Commenterpeabody

This is absolutely fabulous! I love food that imitates other food, especially when chocolate is involved. You're brilliant!

March 3 | Unregistered CommenterJanet Rudolph

ADORABLE!

March 4 | Unregistered CommenterMIA

That is crazy. I love cadbury eggs. I don't think if I bought some it would last long enough to make this but I love the idea.

March 4 | Unregistered CommenterJoy

Add a cup of coffee, and I think you have just defined my perfect breakfast.

March 5 | Unregistered CommenterLindsay
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