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.
Recommended: 21 Dishes with an Egg on Top
VERIFIED BY Taste of Home Test Kitchen
- 6 slices white bread
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 6 Jones Canadian Bacon, finely chopped
- 3/4 teaspoon garlic powder
- 3/4 teaspoon minced fresh basil
- 6 large eggs, lightly beaten
- 2 tablespoons butter
- 1/2 cup hollandaise sauce mix
- 1-1/2 cups water
- Minced fresh parsley
- Coat six 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 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 TasteofHome.com 2017
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Reviewed Jun. 15, 2018 Edited Jun. 18, 2018
"Very good recipes"