Eggs Benedict Cups

Eggs Benedict Cups {}


One of my favorite breakfasts for as long as I can remember is Eggs Benedict.  Growing up my family and I used to take trips to Mammoth Lakes, CA in the summer.  I think it was there, at a little cafe, that I ate it for the first time.  All I can say is it was love at first bite.  I can’t remember the name of this little cafe but I have little pieces of fragmented memories that flash throughout my mind every time I eat eggs benedict.

When I first attempted making this all star breakfast dish it went fairly well minus the fact that it was about 2 hours later that I ate.  Just juggling the process and technique slowed be down.  There’s just all these different little steps to make the perfect eggs benedict.

Eggs Benedict Cups

This time around I wanted to simplify.  Rather than toasting the english muffins, warming the ham, and poaching the eggs while trying to make the hollandaise sauce I decided to streamline by cooking the muffin, ham, and egg all at once leaving all my focus on that all too crucial hollandaise sauce.

Eggs Benedict Cups

Hollandaise sauce is about as basic as you can get.  Egg yolks, butter, and lemon juice.  Seriously folks.  That is it.  Don’t be intmitated by this sauce.  If you follow the directions it will come out perfect.  I promise.  Low and slow is the name of the game and the right ingredients make it that much more ideal.

Since a hollandaise sauce is made with egg yolks and gently cooked the right ingredients make a world of difference.  I use Safest Choice Eggs due to the pasteurization process they go through.  I feel confident feeding it to my growing family, that is, if there’s any left after I’m done with it.

Eggs Benedict Cups

Whether mom is an egg fanatic or has a sweet tooth breakfast in bed is always a welcomed occurrence.

Eggs Benedict Cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: serves 6

2 egg cups


  • 6 english muffins
  • 12 slices ham
  • 12 eggs
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup butter
  • salt and pepper


  1. Preheat oven to 350°. Spray a 12 cup muffin tin with non stick cooking spray.
  2. Cut 1" circles out of the english muffins and press one circle into each muffin tin. Top each english muffin circle with 1 slice of ham and crack an egg in each tin.
  3. Place in the oven and bake 7-10 minutes, or until the yolk reaches your desired consistency.
  4. While baking make the hollandaise sauce by whisking together the egg yolk and lemon juice in a saucepan.
  5. Over medium heat melt 1/4 cup of butter, stirring constantly ensuring the yolks don't curdle. Continue to stir and melt the last 1/4 cup butter in the sauce cooking just long enough for the eggs to cook and the sauce to thicken.
  6. Place two egg cups on each plate and spoon the hollandaise sauce over each one. Serve with a side of fruit.


  1. Such a great way to make eggs benedict, it’s one of my favorite things to order out because I never feel like messing with it at home.

  2. What a fabulous idea!

  3. Yes, please to eggs benedict, always! And I extra-love this cute, portable version!

  4. Kristi says:

    Love this idea! Now we can all eat at the same time.

  5. Effeciency and deliciousness! I love it. It’s perfect.

  6. I have never tried a hollandaise sauce– it has always seemed intimidating, though this recipe makes it seem really simple! I think I’ll give it a shot.
    P.S. Your blog is bee-yew-tee-ful!
    P.P.S. I’m your Leftovers Club pal for June! I sent you an email over the weekend but hadn’t heard back so I just wanted to make sure dessert swap was a go.

  7. How fun are these?! They’d be so perfect for a big get together without having to slave away in the kitchen!

  8. Nutmeg Nanny says:

    Oh, these cups look perfect! I love eggs benedict and this is the perfect recipe :)

  9. Ashley - Baker by Nature says:

    Omg, yes! These cups are perfect. I want like 3 right now.

  10. mmmmm yum! we make something similar to this with bacon but yours look amazing!

  11. So clever and so perfect!

  12. These look perfect!

  13. robin says:

    Looks like a great recipe that really simplifies the process.

    I learned a great trick with hollandaise sauce. Zest the lemon as well! It gives the sauce an extra burst of lemony goodness but doesn’t make it too sour.


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