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Eggs Benedict Cups


Eggs Benedict Cups are an easy way to make several eggs benedicts for any breakfast or brunch buffet table. Egg Benedict Cups are composed of rich and creamy hollandaise sauce, Canadian Bacon, and the classic, luscious runny eggs yolk. This recipe goes well with freshly crisped hash browns and a warm cup of coffee.

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  • 6 slices of Ham or Canadian-style Bacon
  • 6 eggs
  • 3 egg yolks
  • 1/2 teaspoon white vinegar
  • 1/2 cup melted butter
  • 4 tablespoon lemon juice
  • pinch of salt
  • pinch of black pepper
  • 3 English muffins, cut into 6 halves


Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from


Step 1

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 3 egg yolks and 1/2 teaspoon 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 2 of hot water. Continue whisking until all the butter is incorporated.

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

Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin in foil, then bake at 350˚F for 8 to 10 minutes; 8 minutes if you like your yolk very runny.

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.

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