Eggs Benedict Breakfast Cups
Ditch the English muffins in this twist on Eggs Benedict.
Salt and Pepper to taste
Chopped Fresh Chives, for garnish
Paprika, for garnish
Large Egg Yolks (for sauce)
Freshly Squeezed Lemon Juice
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.
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).
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.
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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