Baked Eggs Benedict Cups Recipe By Tasty Recipes

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EGGS BENEDICT WITH SPINACH RECIPE BY TASTY



Eggs Benedict With Spinach Recipe by Tasty image

Here's what you need: english muffin, butter, eggs, olive oil, fresh spinach, canadian bacon, chive, egg yolks, lemon juice, salt, cayenne, butter

Provided by Alix Traeger

Categories     Breakfast

Yield 2 servings

Number Of Ingredients 12

1 english muffin
1 tablespoon butter
2 eggs
1 tablespoon olive oil
1 cup fresh spinach
2 pieces canadian bacon
chive
2 egg yolks
1 tablespoon lemon juice
1 teaspoon salt
1 pinch cayenne
½ cup butter, melted

Steps:

  • Preheat oven to 400°F (200°C).
  • In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
  • Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
  • Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
  • Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
  • Remove egg from water with a slotted spoon and set aside.
  • In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
  • Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
  • Top with fresh chives.
  • Enjoy!

Nutrition Facts : Calories 799 calories, Carbohydrate 16 grams, Fat 71 grams, Fiber 1 gram, Protein 24 grams, Sugar 1 gram

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



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 BAKED POTATOES



Eggs Benedict Baked Potatoes image

This is a new way to do breakfast potatoes! This baked potato dish would be eggs-cellent for brunch or a breakfast-for-dinner evening! The options are endless, but one thing's for sure: Once you get a taste, you'll want more! -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h35m

Yield 4 servings.

Number Of Ingredients 6

4 large baking potatoes
4 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
8 slices halved Canadian bacon, warmed
1/4 cup prepared hollandaise sauce

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Top potatoes with Canadian bacon, poached eggs and hollandaise sauce. If desired, sprinkle with minced parsley.

Nutrition Facts : Calories 444 calories, Fat 11g fat (5g saturated fat), Cholesterol 212mg cholesterol, Sodium 535mg sodium, Carbohydrate 66g carbohydrate (4g sugars, Fiber 8g fiber), Protein 20g 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.

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