One of the biggest reasons that I love eggs benedict is for the sauce. I was going to make it homemade, but I also knew that making these cups were going to take longer than I thought! Since I needed the sauce before baking the cups, I had to make it first.
I didn’t make many changes or omit much from this recipe (with the exception of the tomatoes).
1 package (1.25 oz) hollandaise sauce mix
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths
1 plum (Roma) tomato, cut into 8 thin slices
2 teaspoons chopped fresh chives
Salt and pepper, if desired
1 Heat oven to 350°F. Make hollandaise sauce as directed on package.
2 Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
3 Bake 25 to 30 minutes or until muffin edges turn golden brown.
4 Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 2 eggs.
5 Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
We ate this with Turkey Bacon and a Tropical Berry Smoothie (bananas, mangos, pineapple, and peaches mixed with no sugar Breyer’s Vanilla Ice Cream and skim milk).
This is a great way to get our fruits in for the day and enjoy something sweet that’s awesome tasting!
These ego benedict cups were so good. Yep, we had them for dinner! I keep saying that we’ll try these again some day. And I know that we will, but I’ve been adding many new things to our weekly menu that we don’t have much of a chance to have do overs! Which is a good thing!
These were fabulous!!!!!
Happy Cooking and enjoy breakfast for dinner.
Patricia – Two Girls Cooking