Best 5 Eggs Benedict Custard Cups With Ham Cheese Recipes
Indulge in a delightful twist on the classic Eggs Benedict with these delectable Eggs Benedict Custard Cups with Ham and Cheese. This innovative recipe combines the richness of custard with the savory flavors of ham and cheese, creating a culinary masterpiece that will tantalize your taste buds. Prepared in individual custard cups, these elegant dishes are perfect for a special breakfast, brunch, or lunch.
The recipe includes variations to suit different preferences, including a vegetarian option with spinach and mushrooms instead of ham, and a hollandaise sauce made from scratch for an extra touch of indulgence. Whether you're a fan of traditional Eggs Benedict or looking for a creative brunch idea, these Eggs Benedict Custard Cups with Ham and Cheese are sure to impress and satisfy. So, gather your ingredients and let's embark on a culinary journey that will leave you craving for more.
EGGS BENEDICT CUSTARD CUPS WITH HAM & CHEESE
A quick and easy way to prepare eggs benedict. Feel free to make your own hollandaise.
Provided by Daily Inspiration S
Categories Eggs
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Beat together well the eggs and whipping cream. Add salt and pepper and gently stir in the ham and cheese.
- 2. Butter 4 custard cups and fill each with the egg mixture.
- 3. Bake at 250 degrees F for approximately 1 hour or until a knife inserted into center comes out clean.
- 4. Meanwhile prepare hollandaise mix according to package instructions.
- 5. Remove eggs from custard cups and place upside down on top of each of the 4 english muffin halves. Top each egg/muffin with hollandaise sauce.
BAKED EGGS BENEDICT CUPS RECIPE BY TASTY
Here's what you need: ham, eggs, egg yolks, white vinegar, butter, lemon juice, salt, black pepper, english muffins
Provided by Tasty
Categories Breakfast
Yield 6 servings
Number Of Ingredients 9
Steps:
- Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
- Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
- Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
- Remove from heat, whisk in lemon juice, salt, and pepper.
- Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
- Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams, Fat 25 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram
AVOCADO EGGS BENEDICT
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cheeses and seasonings. Cook and stir until cheese is melted; keep warm., Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken (but are not hard), about 4 minutes., Place Canadian bacon and avocado on each muffin half. With a slotted spoon, lift each egg out of the water and place over avocado. Top with cheese sauce.
Nutrition Facts :
MAKE-AHEAD EGGS BENEDICT TOAST CUPS
When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I'm cooking, a fussy breakfast isn't my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is, this one fits the bill! -Lyndsay Wells, Ladysmith, British Columbia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Flatten muffin halves with a rolling pin; press into greased muffin cups. Bake until lightly browned, about 10 minutes., Meanwhile, prepare hollandaise sauce according to package directions; cool slightly. Sprinkle bacon with pepper. In a large skillet, cook bacon in oil over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Divide bacon among muffin cups. Wipe skillet clean., Whisk eggs and 1/2 cup cooled hollandaise sauce until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Divide egg mixture among muffin cups; top with remaining hollandaise sauce. , Bake until heated through, 8-10 minutes. Serve warm., Overnight option: Refrigerate unbaked cups, covered, overnight. Bake until golden brown, 10-12 minutes., Freeze option: Cover and freeze unbaked cups in muffin cups until firm. Transfer to an airtight container; return to freezer. To use, bake cups in muffin tin as directed, increasing time to 25-30 minutes. Cover loosely with foil if needed to prevent overbrowning.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 114mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
HAM, CHEESE, AND EGG CUPS
We love breakfast in this house and a fun way to enjoy it is with these cute little ham and egg cups! Super easy to make and delicious for breakfast or as an appetizer!
Provided by LaDonna Langwell
Categories Breakfast Eggs
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 6-cup muffin pan with nonstick spray, making sure the spray coats all sides of the cup.
- Cut ham in half and place 1 piece in each cup, pressing it down so it forms a basket in the cup. Sprinkle a small amount of Gruyere cheese on the bottom of the ham.
- Crack eggs into a a measuring cup. Add milk, basil, chives, salt, and pepper. Whisk until combined.
- Pour egg mixture evenly into each muffin cup.
- Bake in the preheated oven until set, 20 to 25 minutes. Let cool for a few minutes before using a spoon to slide the cups out onto a plate.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.8 g, Cholesterol 309.9 mg, Fat 14.8 g, Fiber 0.3 g, Protein 18.2 g, SaturatedFat 6.2 g, Sodium 440.8 mg
Tips:
- Selecting fresh ingredients is crucial for the best results. Look for farm-fresh eggs, ripe tomatoes, and high-quality ham.
- Use a quality nonstick skillet to prevent the eggs from sticking. If you don't have a nonstick skillet, grease the pan with butter or cooking spray.
- Cook the eggs over low to medium heat to prevent them from overcooking and becoming rubbery.
- Make sure the muffin cups are greased or lined with parchment paper to prevent the eggs from sticking. This will make the cleanup process much easier.
- If you are using precooked ham, heat it up before adding it to the muffin cups.
- Feel free to add your favorite seasonings to the eggs, such as salt, pepper, garlic powder, or onion powder.
- Serve the eggs Benedict immediately after they are cooked. They are best enjoyed fresh and hot.
Conclusion:
Eggs Benedict Custard Cups with Ham and Cheese are a delicious and easy-to-make breakfast or brunch dish. They are perfect for special occasions or for a simple weekend breakfast. With just a few simple ingredients, you can create a dish that is both elegant and satisfying. So next time you are looking for a new breakfast recipe, give these Eggs Benedict Custard Cups a try. You won't be disappointed!
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