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Eggs Benedict Cups for Two

Total Time

Prep: 15 min. Bake: 20 min.

Makes

2 servings

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.
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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

  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.

Nutrition Facts

1 serving: 392 calories, 26g fat (13g saturated fat), 242mg cholesterol, 929mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 16g protein.

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