Best 7 Eggs Benedict Cups Recipes

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Eggs Benedict is a delicious and classic breakfast or brunch dish that is loved by many. It typically consists of poached eggs served on English muffins or bread with a layer of ham, Canadian bacon, or smoked salmon. The dish is topped with hollandaise sauce, which is a rich and creamy sauce made with egg yolks, melted butter, lemon juice, and cayenne pepper. Eggs Benedict cups are a variation on the classic dish that is made by baking the eggs and hollandaise sauce in muffin cups or ramekins. This method results in a convenient and portable meal that can be enjoyed at home or on the go. In this article, we will explore some of the best recipes for eggs benedict cups, providing you with a variety of options to choose from. Whether you prefer a classic eggs benedict recipe or something more unique, you'll be sure to find a recipe that suits your taste.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED EGGS BENEDICT CUPS RECIPE BY TASTY



Baked Eggs Benedict Cups Recipe by Tasty image

Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 9

6 slices ham, canadian-style bacon
6 eggs
3 egg yolks
½ teaspoon white vinegar
½ cup butter, melted
4 tablespoons lemon juice
salt, to taste
black pepper, to taste
3 english muffins, split in halves

Steps:

  • 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.
  • Enjoy!

Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

EGGS BENEDICT CUPS FOR TWO



Eggs Benedict Cups for Two image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 392 calories, Fat 26g fat (13g saturated fat), Cholesterol 242mg cholesterol, Sodium 929mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

MAKE-AHEAD EGGS BENEDICT TOAST CUPS



Make-Ahead Eggs Benedict Toast Cups image

When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 1 dozen.

Number Of Ingredients 7

6 English muffins, split
1 envelope hollandaise sauce mix
12 slices Canadian bacon, quartered
1 teaspoon pepper
1 tablespoon olive oil
6 large eggs
1 tablespoon butter

Steps:

  • Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.

Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

EGGS BENEDICT CUPS



Eggs Benedict Cups image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

6 slices white bread
1 cup shredded cheddar cheese
3 green onions, chopped
6 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

Steps:

  • 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 Facts : Calories 324 calories, Fat 18g fat (8g saturated fat), Cholesterol 222mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.

EGGS BENEDICT CUPS



Eggs Benedict Cups image

wonderful brunch idea that can serve large quantity with little effort! Can vary the cheese or even the meat in this. Great served on toasted english muffins

Provided by jellyko

Categories     Breakfast

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

12 eggs
12 slices ham (thin)
6 slices swiss cheese, halved
8 ounces heavy cream
parmesan cheese

Steps:

  • preheat oven to 450 degrees f.
  • Spray muffin tins with nonstick cooking spray.
  • Place 1 ham slice in each tin like a nest.
  • Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
  • Crack one egg over each.
  • Pour about a tablespoons of heavy cream over each.
  • Sprinkle each with a little parmesan cheese to taste.
  • Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
  • Remove and rest 5 minutes.
  • Serve on toasted English muffins.
  • Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.

EGGS BENEDICT CUSTARD CUPS WITH HAM & CHEESE



Eggs Benedict Custard Cups With Ham & Cheese image

A quick and easy way to prepare eggs benedict. Feel free to make your own hollandaise.

Provided by Daily Inspiration S

Categories     Eggs

Time 1h15m

Number Of Ingredients 8

4 eggs
1/4 c whipping cream
1/2 tsp salt
1/8 tsp pepper
3/4 c deli ham, finely diced
1/2 c monterrey jack cheese, shredded (or your choice of cheese)
1 pkg hollandaise sauce mix
2 english muffins, split, toasted and buttered

Steps:

  • 1. Beat together well the eggs and whipping cream. Add salt and pepper and gently stir in the ham and cheese.
  • 2. Butter 4 custard cups and fill each with the egg mixture.
  • 3. Bake at 250 degrees F for approximately 1 hour or until a knife inserted into center comes out clean.
  • 4. Meanwhile prepare hollandaise mix according to package instructions.
  • 5. Remove eggs from custard cups and place upside down on top of each of the 4 english muffin halves. Top each egg/muffin with hollandaise sauce.

EGGS BENEDICT CUPS



Eggs Benedict Cups image

Great recipe by Jennifer in TOH, this is a great way to jump start any morning breakfast.

Provided by Pat Duran

Categories     Other Breakfast

Time 35m

Number Of Ingredients 11

2 slice white or wheat bread
1/3 c shredded cheddar cheese
1 green onion, chopped
2 slice canadian bacon or regular bacon finely chopped
1/4 tsp garlic powder
1/4 Tbsp minced fresh basil
2 eggs, lightly beaten
2 Tbsp butter
2 Tbsp plus 2 teas. hollandaise sauce mix
1/2 c water
minced fresh parsley

Steps:

  • 1. Coat 2 (8 oz.) ramekins or custard cups with cooking spray; line each with a slice of bread. Layer cheese, onion, Canadian bacon or bacon bits, garlic powder and basil. Pour into bread cups. Place on a baking sheet. Bake at 350^ for 20-25 minutes or until a temperature read of 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. Remove cups from oven and place on plate and divide sauce over eggs cups,sprinkle with parsley.

Tips for Perfect Eggs Benedict Cups:

  • Choose fresh, high-quality ingredients: Fresh eggs, good-quality Canadian bacon or ham, and ripe tomatoes will make all the difference in the final dish.
  • Poach the eggs gently: Bring the water to a gentle simmer and then reduce the heat to low. Carefully crack each egg into a small bowl or ramekin and then gently slide it into the simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
  • Toast the English muffins: Toasting the English muffins before assembling the Eggs Benedict will help them hold up better and prevent them from getting soggy.
  • Assemble the Eggs Benedict carefully: Place the toasted English muffin halves on a plate. Top with a slice of Canadian bacon or ham, a poached egg, and a dollop of hollandaise sauce. Garnish with a sprinkle of paprika or chopped chives.
  • Serve immediately: Eggs Benedict is best served immediately after it is assembled. The hollandaise sauce will start to separate if it sits for too long.

Conclusion:

Eggs Benedict is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a few simple tips, you can make perfect Eggs Benedict cups at home. So next time you're looking for a special brunch recipe, give Eggs Benedict a try!

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