Baked Eggs Benedict Cups

Baked Eggs Benedict Cups

30 min1 servings

Your daily targets

Per serving

Energy

317 kcal

Carbs

14 g

Fat

23 g

Protein

12 g

Watch it being made

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Ingredients

  • ham

    1 slice

  • egg

    6 eggs

  • egg yolk

    3 egg yolks

  • white vinegar

    1/2 tsp white vinegar

  • butter

    19 g

  • lemon juice

    0.7 tbsp

  • salt

    A pinch of salt

  • black pepper

    A pinch of black pepper

  • English muffins

    3 English muffins (6 halves)

Instructions

  1. 1

    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).

  2. 2

    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.

  3. 3

    Slowly pour the melted butter into 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.

  4. 4

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

  5. 5

    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.

  6. 6

    Enjoy!