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.
- 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
- 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.
Originally published as Eggs Benedict Cups in Cooking for 2 Winter 2006, p39
Reviews for Eggs Benedict Cups
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review