Baked Eggs Benedict Cups



for 6 servings

6 slices ham, canadian-style bacon

6 eggs

3 egg yolks

½ teaspoon white vinegar

½ cup butter(115 g), melted

4 tablespoons lemon juice

salt, to taste

black pepper, to taste

3 english muffins, split in halves


Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).

Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn’t touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.

Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.

Remove from heat, whisk in lemon juice, salt, and pepper.

Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.


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