Easy Mini Eggs Benedict Cups Recipe with Perfect Hollandaise Drizzle
These easy mini eggs Benedict cups are a quick and indulgent brunch treat featuring a crisp muffin base, savory ham, baked eggs, and a silky hollandaise drizzle. Perfect for busy mornings or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 12 mini cups (serves 4 with 2-3 cups each)
- Category: Breakfast, Brunch
- Cuisine: American
Ingredients
- English Muffins, split and lightly toasted
- Large Eggs, fresh and at room temperature
- Canadian Bacon or Ham, thinly sliced, about 4 ounces
- Unsalted Butter, melted (for hollandaise and greasing muffin tin)
- Egg Yolks, separated from whites (a couple for hollandaise)
- Fresh Lemon Juice
- Dijon Mustard, 1 teaspoon
- Heavy Cream or Whole Milk, a splash
- Salt and White Pepper, to taste
- Chives or Parsley, finely chopped for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease the muffin tin with butter or cooking spray.
- Split English muffins into halves and gently press each half into the bottom and sides of each muffin cup to form a bowl.
- Place a slice of Canadian bacon or ham inside each muffin cup over the English muffin base.
- Crack an egg into each cup, keeping the yolk intact. Alternatively, crack eggs into a small bowl first, then pour gently into cups.
- Bake for 15-18 minutes. For soft yolks bake 15 minutes; for firmer yolks bake 18 minutes. Whites should be fully cooked but tender.
- While eggs bake, whisk together egg yolks, lemon juice, and Dijon mustard in a heatproof bowl.
- Slowly drizzle in melted butter while whisking continuously until hollandaise sauce thickens. Add salt and white pepper to taste. If too thick, whisk in a splash of warm water or cream.
- Drizzle hollandaise sauce over baked egg cups.
- Garnish with chopped chives or parsley if desired.
- Serve immediately while warm with soft yolks and silky hollandaise.
Notes
For runny yolks, bake for 15 minutes and watch closely. Use sturdy English muffins to prevent sogginess. Hollandaise can be made with a blender for ease. If hollandaise breaks, whisk in a teaspoon of warm water to fix. Refrigerate leftovers up to 2 days and reheat in oven at 350°F for 10 minutes. Avoid microwaving to keep muffin crisp.
Nutrition
- Serving Size: 2-3 mini cups
- Calories: 300
- Sugar: 2
- Sodium: 550
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 15
- Fiber: 1
- Protein: 14
Keywords: eggs benedict, mini eggs benedict, brunch recipe, hollandaise sauce, easy breakfast, muffin tin eggs, Canadian bacon, quick brunch