Ditch the English muffins for this delicious twist on Eggs Benedict with Canadian Bacon from Proud Sponsor Jones Dairy Farm.
PrintEggs Benedict Breakfast Cups
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- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
Ingredients
For the Egg Cups
- 18 slices Jones Dairy Farm Canadian Bacon
- 6 eggs large
- salt & pepper to taste
- chives chopped, for garnish
- paprika for garnish
For the Hollandaise Sauce
- 4 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
Instructions
- For the Egg Cups: Preheat oven to 375 degrees Fahrenheit. Grease 6 ramekins or large muffin cups well. Fit 3 slices of Canadian bacon into each ramekin, overlapping each other to create a cup.
- Break 1 egg into each cup and sprinkle with salt and pepper. Bake 20 to 30 minutes or until eggs are done to your liking (for looser yolks, cook less, for firmer yolks, cook longer).
- For the Hollandaise Sauce: While eggs are baking, make Hollandaise sauce. Whisk egg yolks and lemon juice in heatproof bowl over pan of barely simmering water. Slowly drizzle in melted butter, whisking continuously, until sauce begins to thicken. Remove from heat and whisk in salt and cayenne.
- When egg cups are done, run sharp knife around inside of ramekin and lift out with fork. Drizzle each with Hollandaise and sprinkle with chopped chives and paprika.
