Eggs Benedict Cups Recipe

4 4 7
Eggs Benedict Cups Recipe
Eggs Benedict Cups Recipe photo by Taste of Home
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Eggs Benedict Cups Recipe

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4 4 7
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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

Directions

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

Nutritional Facts

1 each: 280 calories, 14g fat (8g saturated fat), 47mg cholesterol, 1040mg sodium, 21g carbohydrate (6g sugars, 1g fiber), 21g protein.

  • 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.
Originally published as Eggs Benedict Cups in Cooking for 2 Winter 2006, p39

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Reviews forEggs Benedict Cups

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MY REVIEW
waaf User ID: 283938 57871
Reviewed Sep. 6, 2012

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

MY REVIEW
stumpyiam User ID: 1071900 97669
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
swinny User ID: 1858482 97668
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
sissymae User ID: 3410906 130274
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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