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Baked Eggs Benedict Cups

Baked Eggs Benedict Cups

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Baked Eggs Benedict Cups

Baked Eggs Benedict Cups



– 6 slices of Ham (Canadian-style Bacon)
– 6 eggs
– 3 egg yolks
– 1/2 tsp white vinegar
– 1/2 melted butter
– 4 Tbsp. lemon juice
– a pinch of salt
– a pinch of black pepper
– 3 English muffins (6 halves)


Hollandaise sauce:

1. Fill the bottom of a double boiler part-way with water. Make sure that the water doesn’t touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together 3 egg yolks and 1/2 tsp white vinegar until well mixed.

2. Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.

3. Remove from heat, whisk in lemon juice, salt and pepper.

Egg Cups

1. Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin in foil, then bake at 350˚F / 175˚C for 8-10 minutes (8 minutes if you like your yolk very runny).

2. To plate: place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg. Enjoy!

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