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Baked Eggs Benedict Cups

Ingredients

for 6 servings

  • 6 slices ham, canadian-style bacon
  • 6 eggs
  • 3 egg yolks
  • ½ teaspoon
    white vinegar
  • ½ cup
    butter, melted (114 g)
  • 4 tablespoons
    lemon juice
  • salt, to taste
  • black pepper, to taste
  • 3 english muffins, split in halves

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Preparation

  1. 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).
  2. 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.
  3. 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.
  4. Remove from heat, whisk in lemon juice, salt, and pepper.
  5. 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.
  6. Enjoy!
 

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