Eggs Benedict Cups

Upgrade your brunch game with these irresistible Eggs Benedict Cups—an adorable, portable twist on the classic dish. Crafted with layers of buttery English muffin, savory Canadian bacon, and perfectly baked eggs, these individual servings make the ultimate crowd-pleaser. Topped with a silky homemade hollandaise sauce, infused with a zesty hint of lemon and a dash of cayenne, each bite is a decadent combination of creamy, tangy, and smoky flavors. Easy to assemble in a muffin tin and ready in just 35 minutes, this recipe is ideal for entertaining or treating yourself to an indulgent start to your day. Garnish these beauties with fresh parsley or chives for a bright, elegant finish. Perfect for brunch, holidays, or a weekend treat, these Eggs Benedict Cups bring gourmet flair to your table without the fuss!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 3 English muffins
• 6 slices Canadian bacon
• 6 Large eggs
• 2 tablespoons Butter
• 3 Egg yolks
• 1 tablespoon Lemon juice
• 0.125 teaspoon Cayenne pepper
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper (optional)
• 2 tablespoons Fresh parsley or chives (for garnish)
• 1 as needed Nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with nonstick cooking spray to prevent sticking.

Step 2

Split the English muffins in half, then cut them into smaller circles (using a cookie cutter or glass) to fit the base of the muffin cups. Place a piece of muffin into the bottom of each of 6 muffin cups.

Step 3

Place one slice of Canadian bacon on top of each muffin base.

Step 4

Crack one egg on top of each slice of Canadian bacon. Be careful not to break the yolk.

Step 5

Season each egg with a pinch of salt and black pepper, if desired.

Step 6

Bake in the preheated oven for 15-18 minutes, or until the egg whites are set but yolks are still slightly runny (or until they reach your preferred consistency).

Step 7

While the eggs are baking, prepare the hollandaise sauce. Melt the butter in a small saucepan over low heat or in the microwave.

Step 8

In a heatproof bowl, whisk together the egg yolks and lemon juice until creamy.

Step 9

Place the bowl over a pot of simmering water (double boiler method), making sure the bottom of the bowl does not touch the water. Whisk continuously while gradually adding the melted butter in a slow, steady stream.

Step 10

Continue whisking the hollandaise sauce until it thickens to your desired consistency. Add cayenne pepper and salt, then taste and adjust seasoning as needed.

Step 11

When the eggs are done baking, carefully remove the muffin tin from the oven and let it cool for 2-3 minutes.

Step 12

Gently run a knife around the edge of each Eggs Benedict Cup to loosen, then remove them from the tin.

Step 13

Drizzle the hollandaise sauce generously over each cup.

Step 14

Garnish with freshly chopped parsley or chives, and serve immediately. Enjoy your Eggs Benedict Cups!

Nutrition Facts

Serving size	825.2 grams (825.2g)

Amount per serving	% Daily Value*
Calories	1671

Total Fat 85.00g	109%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 1.40g
Cholesterol 1828mg	609%
Sodium 3604mg	157%
Total Carbohydrate 141.00g	51%
Dietary Fiber 12.40g	44%
Total Sugars 20.60g
Protein 92.60g	185%

Vitamin D 310IU	1552%
Calcium 323mg	25%
Iron 17mg	92%
Potassium 1903mg	40%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 21.8%

Carbs: 33.2%