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Easy Fluffy Individual Eggs Benedict Cups Recipe with Hollandaise Drizzle

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A quick and easy oven-baked version of classic Eggs Benedict made in muffin tins with toasted English muffins, ham, and a light hollandaise drizzle, perfect for brunch parties and casual gatherings.

Ingredients

  • English muffins, split and toasted
  • Large eggs, room temperature
  • Thinly sliced ham (deli-style or leftover)
  • Unsalted butter, melted (for greasing and hollandaise)
  • Egg yolks (for hollandaise drizzle)
  • Freshly squeezed lemon juice
  • Salt
  • Cayenne pepper
  • Water (to thin hollandaise)
  • White vinegar (optional, for hollandaise stabilization)

Instructions

  1. Preheat your oven to 350°F (175°C) and generously butter each cup of your muffin tin.
  2. Toast and prepare the muffin base: split English muffins and toast until golden brown. Cut each half into pieces that fit snugly into the muffin cups.
  3. Layer the ham: place one or two thin slices of ham over each muffin piece in the tin.
  4. Crack an egg into each cup over the ham and muffin base. Optionally season with salt and pepper.
  5. Bake the egg cups for about 12-15 minutes, checking at 12 minutes for runny yolks and set whites.
  6. While baking, prepare the hollandaise drizzle: whisk together 3 egg yolks, 1 tablespoon lemon juice, a pinch of cayenne, and salt in a bowl over simmering water. Slowly whisk in 4 tablespoons melted butter until thickened and smooth. Add warm water if too thick.
  7. Remove the egg cups from the oven and let cool for a minute or two. Gently loosen with a butter knife and lift out.
  8. Drizzle hollandaise over each cup and garnish with fresh herbs if desired.

Notes

Use room temperature eggs for even cooking. Butter the muffin tin well to prevent sticking. Check eggs at 12 minutes for runny yolks. Whisk hollandaise slowly to avoid curdling; add warm water if sauce separates. Customize base with gluten-free bread or vegetables for dietary needs. Reheat leftovers gently in oven, avoid microwave.

Nutrition

Keywords: Eggs Benedict, brunch, easy recipe, hollandaise, muffin tin, individual servings, quick brunch

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