Six muffin cups, six slices of Canadian-style bacon, six eggs. That's the whole base of this dish, and it goes into a 350°F oven for 8 to 10 minutes while you make the sauce on the stove.
The hollandaise is the part people worry about. Three egg yolks, half a teaspoon of white vinegar, and half a cup of melted butter poured in a thin stream over gentle heat. It thickens in about five minutes if you keep the whisk moving.
Each cup sits on a toasted English muffin half, so you get the bread, the ham, the egg, and the sauce in one bite. Six muffin halves means six servings, with three muffins split down the middle.
Step-by-Step Instructions
1. Heat the oven and grease the tin
Set a rack in the middle of the oven and heat it to 350°F (175°C). Grease a large 6-cup muffin tin generously with butter or oil, sides included.
2. Line the cups with ham
Press one slice of Canadian-style bacon into each cup. Let it come up the sides a little so it holds the egg in place.
3. Add the eggs
Crack one egg into each ham-lined cup. If a yolk breaks, scoop that egg out and start again with a fresh one, or the cup will bake unevenly.
4. Bake covered
Cover the tin with foil and bake for 8 to 10 minutes. Eight minutes leaves the yolk quite runny, ten sets it more. The whites should look opaque and just firm.
5. Start the water bath
While the eggs bake, put an inch or two of water in the bottom of a double boiler. It should not touch the upper bowl. Bring it to a gentle simmer over medium-low heat.
6. Whisk yolks and vinegar
Put three egg yolks and the white vinegar in the top bowl and whisk until they're evenly combined, about 30 seconds.
7. Stream in the butter
Pour the melted butter into the yolks in a slow, steady trickle, whisking the whole time. Stop pouring if the mixture starts to look greasy, whisk until it comes back together, then continue. Keep going until all the butter is in and the sauce coats the back of a spoon.
8. Finish the sauce
Take the bowl off the heat. Whisk in the lemon juice, salt, and pepper. Taste and adjust the lemon if you like it sharper.
9. Toast the muffins
Split the English muffins and toast the halves until crisp. Put one on each plate.
10. Build the cups
Lift each ham and egg cup out of the tin with a spoon and set it on a muffin half. Spoon hollandaise over the top and add a little black pepper.
Tips & Tricks
- Grease the muffin tin well, including the sides of each cup. The ham alone won't stop an egg from sticking.
- Crack each egg into a small bowl first, then slide it into the cup. One broken yolk is easier to catch that way.
- Cover the tin with foil before baking. It traps steam so the tops of the eggs set without drying out.
- Pull the tin at 8 minutes if you want a runny yolk, 10 minutes for a firmer one. The white should be opaque either way.
- Keep the water in the double boiler at a bare simmer. Boiling water under the bowl is the fastest way to curdle the sauce.
Variations
- Add a small handful of fresh spinach under the egg before baking for a green layer that wilts into the ham.
- Use a slice of smoked salmon in place of the ham, but skip the salt in the sauce since salmon is already seasoned.
- For a lighter sauce, swap half the butter for plain Greek yogurt stirred in off the heat, though the texture will be less silky.
How to Store Baked Eggs Benedict Cups
Refrigerator
Keep baked cups in a sealed container for up to 3 days. Store the hollandaise separately in a small jar for up to 2 days and warm it gently, never boil it.
Freezer
Freeze the baked ham and egg cups only, wrapped individually, for up to 1 month. Hollandaise does not freeze well and will split.
Reheating
Reheat cups at 325°F for about 6 minutes, or in the microwave for 30 to 45 seconds. Warm the sauce in a bowl over hot water, whisking, until it flows.
Frequently Asked Questions
Q: Can I make baked eggs benedict cups ahead of time?
Yes. Bake and cool the cups, then refrigerate them for up to 3 days. Reheat at 325°F for about 6 minutes. Make the hollandaise fresh, or warm it gently over hot water, because it splits when it gets too hot.
Q: Why did my hollandaise turn grainy?
The yolks got too hot. Keep the water below at a simmer, not a rolling boil, and pull the bowl off the heat the moment the mixture looks thick. If it does break, whisk in a teaspoon of cold water off the heat.
Q: How do I know the eggs are done?
The white should be fully opaque and set, and the yolk should jiggle slightly when you nudge the tin. Eight minutes gives a runny yolk, ten gives a softer set. If the white still looks clear, give it another minute.
Q: Can I use a regular muffin tin instead of a large one?
A standard 12-cup tin works, but the cups are smaller, so use half a ham slice per cup and expect a slightly shorter bake. Check at 7 minutes.
Q: What can I use instead of Canadian-style bacon?
Thick-cut ham, prosciutto, or a round of smoked turkey all work. Avoid thin sliced deli ham on its own, since it tears and lets the egg leak through.
Baked Eggs Benedict Cups With Quick Hollandaise
Ham-lined muffin cups with a whole egg baked inside, set on toasted English muffins and finished with a lemony butter hollandaise you make on the stove.
Ingredients
Instructions
- 1Heat the oven and grease the tin — Set a rack in the middle of the oven and heat it to 350°F (175°C). Grease a large 6-cup muffin tin generously with butter or oil, sides included.
- 2Line the cups with ham — Press one slice of Canadian-style bacon into each cup. Let it come up the sides a little so it holds the egg in place.
- 3Add the eggs — Crack one egg into each ham-lined cup. If a yolk breaks, scoop that egg out and start again with a fresh one, or the cup will bake unevenly.
- 4Bake covered — Cover the tin with foil and bake for 8 to 10 minutes. Eight minutes leaves the yolk quite runny, ten sets it more. The whites should look opaque and just firm.
- 5Start the water bath — While the eggs bake, put an inch or two of water in the bottom of a double boiler. It should not touch the upper bowl. Bring it to a gentle simmer over medium-low heat.
- 6Whisk yolks and vinegar — Put three egg yolks and the white vinegar in the top bowl and whisk until they're evenly combined, about 30 seconds.
- 7Stream in the butter — Pour the melted butter into the yolks in a slow, steady trickle, whisking the whole time. Stop pouring if the mixture starts to look greasy, whisk until it comes back together, then continue. Keep going until all the butter is in and the sauce coats the back of a spoon.
- 8Finish the sauce — Take the bowl off the heat. Whisk in the lemon juice, salt, and pepper. Taste and adjust the lemon if you like it sharper.
- 9Toast the muffins — Split the English muffins and toast the halves until crisp. Put one on each plate.
- 10Build the cups — Lift each ham and egg cup out of the tin with a spoon and set it on a muffin half. Spoon hollandaise over the top and add a little black pepper.
Questions or cooking notes?
Ask about an ingredient or share a tip that could help someone else.