Eggs benedict cups
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/2 cup butter melted
- 1/4 tsp dijon mustard
- 1/2 tsp black pepper
- 3 large egg yolks
- 5 large eggs
- 1/4 tsp onion powder
- 1/2 cup milk (i used cashew)
- 1/4 tsp dried mustard powder
- 1 tbsp chives chopped
- 8-10 slices canadian bacon
- 1/2 tsp cayenne pepper or to taste
- Carbohydrate 4.1514126650619 g
- Cholesterol 1455.26541669258 mg
- Fat 38.9199047406524 g
- Fiber 0.0563896706085021 g
- Protein 21.5527290625871 g
- Saturated Fat 15.8964421303214 g
- Serving Size 1 1 egg muffin (155g)
- Sodium 163.017533055543 mg
- Sugar 4.09502299445339 g
- Trans Fat 2.30452592950189 g
- Calories 452 calories
Preheat oven to 350° F. Grease or line a muffin tin with silicone liners (like these!).Chop Canadian bacon into small squares. Spread pieces evenly in the bottom of each well in the pan.In a large bowl, whisk together eggs, milk, salt, pepper, onion powder, and mustard powder. Pour evenly over the Canadian bacon.Bake for 20-25 minutes or until the eggs are set. Remove from oven and set aside.In the meantime, prepare the hollandaise sauce.Add egg yolks, lemon juice, mustard, and cayenne to a blender or mixer. Mix well and set aside.Carefully melt the butter in a microwave-safe dish. While the butter is hot, pour it slowly into the egg yolk mixture while mixing. The sauce will thicken as it emulsifies.Pour hollandaise over the the mini quiches and sprinkle with more chives.
