91% would make again
Baked Eggs Benedict Cups
featured in 10 Easy Egg Recipes You'll Crave Everyday
for 6 servings
- 6 slices ham, canadian-style bacon
- 6 eggs
- 3 egg yolks
- ½ teaspoon white vinegar
- ½ cup butter (115 g), melted
- 4 tablespoons lemon juice
- salt, to taste
- black pepper, to taste
- 3 english muffins, split in halves
- Calories 343
- Fat 25g
- Carbs 14g
- Fiber 0g
- Sugar 1g
- Protein 15g
Estimated values based on one serving size.
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: 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 three egg yolks and ½ tsp white vinegar until well mixed.
- 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.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- 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.