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Eggs Benedict Cups

5.0(21)

wonderful brunch idea that can serve large quantity with little effort! Can vary the cheese or even the meat in this. Great served on toasted english muffins

by jellyko·published 2004-12-22

Open original recipe

Breakfast

Servings

12 serving(s)

Total time

15 min

prep 2 min

Calories / serving

193 kcal

Ingredients (5)

serves

12 eggsegg
12 slices ham (thin)
6 slices swiss cheese, halvedswiss-cheese
8 ounces heavy creamheavy-cream
parmesan cheeseparmesan

Instructions (11 steps)

01preheat oven to 450 degrees f.
02Spray muffin tins with nonstick cooking spray.
03Place 1 ham slice in each tin like a nest.
04Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
05Crack one egg over each.
06Pour about a tablespoons of heavy cream over each.
07Sprinkle each with a little parmesan cheese to taste.
08

Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)

09Remove and rest 5 minutes.

10Serve on toasted English muffins.

11Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.

Nutrition (per serving)

Calories: 193 kcal
Protein: 11 g
Fat: 16 g
Saturated fat: 9 g
Carbs: 2 g
Fiber: 0 g
Sugar: 0 g
Sodium: 105 mg
Cholesterol: 226 mg

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Rich recipe — supports nutrition-aware planning.