Canadian Bacon Cup Benedict

  • Prep 5 min
  • Total 25 min
  • Servings 6

Ingredients

  • 6 slices (6 oz total) Canadian bacon
  • 6 whole eggs
  • 6 English muffin halves
  • Butter for toasting (optional)

Hollanddaise Sauce:

  • 3 egg yolks
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 cup butter, melted
  • Dash of hot sauce (optional)

Steps

  • 1
    Preheat oven to 350°F. Spray a muffin tin with cooking spray. Press 1 slice of Canadian bacon into each muffin tin. It's okay if it breaks a little; it doesn't matter in the end.
  • 2
    Crack one egg on top of each Canadian bacon slice. You could add salt and pepper here if you desired. Bake eggs for 12-15 minutes or until desired doneness. I like mine to be cooked but with a runny center and mine took about 13 minutes.
  • 3
    Place English muffin halves on a cookie sheet and brush with some butter if desired. Bake in the oven for about 6-8 minutes or until lightly toasted. I placed mine in the oven on the upper rack when my eggs were about halfway done so everything was done around the same time.
  • 4
    While eggs are cooking prepare your Hollandaise sauce. For the sauce: Place the 3 egg yolks, mustard, lemon juice in the blender and blend together. Melt butter in a microwave safe bowl for about 1 minute. Butter should be hot and bubbly. Next, stream melted butter into the mixture slowly while blending until mixture is a pale yellow and completely combined. You can add a dash of hot sauce here if you like a little spice in your sauce. Hollandaise sauce should be made and served right away so that it is warm.
  • 5
    Once eggs are done, pop them out with a spoon and place on top of a toasted muffin. Spoon Hollandaise sauce over each egg and serve.

No nutrition information available for this recipe
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