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Eggs Benedict Cups Recipe
Eggs Benedict Cups Recipe photo by Taste of Home

Eggs Benedict Cups Recipe

Read Reviews (4)
4.14 4
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Place on a baking sheet. Bake at 350° for 20-25 minutes or until a thermometer reads 160°.
  3. 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.
Originally published as Eggs Benedict Cups in Cooking for 2 Winter 2006, p39

Nutritional Facts

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.

Reviews for Eggs Benedict Cups(4)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 6, 2012

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

MY REVIEW
Reviewed Jul. 13, 2010

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.

MY REVIEW
Reviewed Feb. 6, 2010

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!!!

MY REVIEW
Reviewed Dec. 9, 2009

I don't know why people use a sauce mix for hollandaise, it is the easiest sauce to make. So, no, I won't make again, I had to change too many items.

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