Eggs Benedict Cups Recipes

EGGS BENEDICT CUPS

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.

MAKE-AHEAD EGGS BENEDICT TOAST CUPS

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.

MUFFIN-TIN EGGS BENEDICT

Steps:

• For the eggs Benedict: Preheat the oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generously with nonstick spray.
• Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups.
• Divide the bacon among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes.
• For the Hollandaise: Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine.
• Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted.
• With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt.
• To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled with scallions.

EGGS BENEDICT CUPS

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.