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Eggs Benedict Cups Recipe

Eggs Benedict Cups 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.
TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD:2 servings


  • 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


  • 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.

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.