EGGS BENEDICT CUPS
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
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.
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Core Lofi
[email protected]I'm giving this recipe 5 stars because it's delicious, easy to follow, and perfect for a special occasion breakfast or brunch.
Mariam Rabiu
[email protected]This is the best Eggs Benedict Cups recipe I've ever tried. I highly recommend it!
shakib ullah
[email protected]I love that this recipe includes step-by-step photos. It's so helpful for a visual learner like me.
Juanid 07
[email protected]This dish is so elegant and delicious. I can't wait to impress my friends with it at my next brunch party.
Yawar Mujtaba
[email protected]I've never made Eggs Benedict Cups before, but this recipe made it easy. I'll definitely be making it again.
Renatush Saveniuk
[email protected]I'm allergic to eggs, so I made this dish with tofu instead. It was still really good!
Jeanny Bohanon
[email protected]This recipe is a bit too complicated for me. I think I'll stick to my usual scrambled eggs.
Daniel Tibbles
[email protected]My eggs were a little overcooked, but the rest of the dish was delicious.
Dean Spencer
[email protected]I'm not sure what I did wrong, but my hollandaise sauce turned out lumpy. I think I might have added the butter too quickly.
Solane Coye
[email protected]This dish is definitely worth the effort. It's perfect for a special occasion breakfast or brunch.
Sanjay Bhetwal
[email protected]I made this for my family for Mother's Day brunch and it was a huge success. Everyone loved it, even my picky kids.
Gladys Hill
[email protected]The crispy English muffins were the perfect base for this dish. They held up well under the weight of the eggs and hollandaise sauce.
Ogunlewe Ayomide
[email protected]I've never been a fan of poached eggs, but I loved them in this dish. They were cooked perfectly and had a lovely runny yolk.
Ogechi Okechukwu
[email protected]I love that this recipe uses fresh herbs in the hollandaise sauce. It really brightens up the flavor and makes the dish feel extra special.
Martin Taylor
[email protected]The hollandaise sauce is the star of this dish. It's so rich and flavorful, and it pairs perfectly with the poached eggs and crispy English muffins.
faithhope32 Spery
[email protected]I've made Eggs Benedict Cups several times now and they always turn out perfectly. The recipe is easy to follow and the results are always impressive.
sopiqul islam
[email protected]Eggs Benedict Cups were a hit at my brunch party! Everyone raved about how delicious and elegant they were. The hollandaise sauce was especially praised for its richness and creaminess.