Eggs Benedict Cups
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 TimePrep: 20 min. Bake: 20 min.
- 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.
Nutrition Facts1 each: 324 calories, 18g fat (8g saturated fat), 222mg cholesterol, 868mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 16g protein.
Originally published as Egg Truffles Benedict for Two in tasteofhome.com
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