Eggs Benedict in Canadian bacon breakfast cups

1 Review

Eggs Benedict Breakfast Cups

Ditch the English muffins in this twist on Eggs Benedict.

Eggs Benedict in Canadian bacon breakfast cups
10 mins
Prep Time
35 mins
Total Time
Contains Gluten icon
Gluten Free


18 slices

Jones Dairy Farm Canadian Bacon


Large Eggs

Salt and Pepper to taste

Chopped Fresh Chives, for garnish

Paprika, for garnish


Large Egg Yolks (for sauce)

1 tablespoon

Freshly Squeezed Lemon Juice

1/2 cup

Butter, melted

1/2 teaspoon



  1. For ​the Egg ​Cups:

    Preheat oven to 375°F. Grease 6 ramekins or large muffin cups well. Fit 3 slices of Canadian bacon into each ramekin, overlapping each other to create a cup.

  2. Break 1 egg into each cup and sprinkle with salt and pepper. Bake 20 to 30 minutes or until eggs are done to your liking (for looser yolks, cook less, for firmer yolks, cook longer).

  3. For the Hollandaise ​Sauce:

    While eggs are baking, make Hollandaise sauce. Whisk egg yolks and lemon juice in heatproof bowl over pan of barely simmering water. Slowly drizzle in melted butter, whisking continuously, until sauce begins to thicken. Remove from heat and whisk in salt and cayenne.

  4. When egg cups are done, run sharp knife around inside of ramekin and lift out with fork. Drizzle each with Hollandaise and sprinkle with chopped chives and paprika.

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Ratings and Reviews


Since canadian bacon is almost impossible to find where I live. I used bacon instead. Will make again & again with one slight modification. I will cook the bacon just a little before building the cups. Yummie in my tummy!!

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