These Eggs Benedict Cups Are The Cutest Thing For Breakfast

Serve ‘em up!

Wake up with these breakfast cups and you’ll be set for the day.

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• 6 slices of Ham (Canadian-style Bacon)
• 6 eggs
• 3 egg yolks
• ½ tsp white vinegar
• ½ melted butter
• 4 Tbsp. lemon juice
• A pinch of salt
• A pinch of black pepper
• 3 English muffins (6 halves)

Hollandaise sauce:
1. 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.
2. 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.
3. Remove from heat, whisk in lemon juice, salt, and pepper.

Egg Cups:
1. Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover the tin in foil, then bake at 350˚F / 175˚C for 8-10 minutes (eight minutes if you like your yolk very runny).
2. To plate: 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.

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