[X]

Home > Recipes > Eggs Benedict Cups

Eggs Benedict Cups Recipe

Eggs Benedict Cups Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

From Sheboygan, Wisconsin, Jennifer Reisinger shares a scrumptious way to jump start winter mornings. “I use the leftover Hollandaise sauce from this savory breakfast treat to dress up broccoli at night,” she adds.

[X]

Rate Eggs Benedict Cups Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Eggs Benedict Cups Recipe

Prep: 15 min. Bake: 20 min.

Yield: 2 Servings

15 25 40

Ingredients

2 slices white bread
1/3 cup shredded cheddar cheese
1 green onion, chopped
2 slices Canadian bacon, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon minced fresh basil
2 eggs, lightly beaten
2 tablespoons butter
2 tablespoons plus 2 teaspoons hollandaise sauce mix
1/2 cup water
Minced fresh parsley

Directions

Coat two 8-oz. ramekins or custard cups with cooking spray; line each with a slice of bread. Layer with cheese, onion, Canadian bacon, garlic powder and basil. Pour eggs into cups.
Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°.
In a small saucepan, melt butter. Whisk in sauce mix; gradually stir in water. Bring to a boil; cook and stir for 1 minute or until thickened. Gently remove bread cups to serving plates; serve with hollandaise sauce and parsley. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat cheese, egg substitute and reduced-fat butter) equals 280 calories, 14 g fat (8 g saturated fat), 47 mg cholesterol, 1,040 mg sodium, 21 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Eggs Benedict Cups in Cooking for 2 Winter 2006, p39

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Eggs Benedict Cups

Eggs Benedict Cups

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Sep. 06, 2012 by waaf

have made many times and will continue to enjoy. thank you.

Reviewed on Jul. 13, 2010 by stumpyiam

I had to change it up a bit because my mother-in-law was over and I don't have ramekins, so I used a muffin tin. Came out just as good, and I used regular bacon instead of Canadian. Forgot the Hollandaise sauce :) but it was still a hit with the hubby, so hopefully I will remember the sauce next time.

Reviewed on Feb. 06, 2010 by swinny

Delicious! I used egg beaters, turkey bacon, & ff cheddar cheese. For the sauce, I had some dry pesto sauce and made the sauce using what I had at home. This was very tasty!!!