Eggs Benedict Cups Recipe #106668
wonderful brunch idea that can serve large quantity with little effort! Can vary the cheese or even the meat in this. Great served on toasted english muffins
by jellyko
15 min | 2 min prep
SERVES 12
- 12 eggs
- 12 slices ham (thin)
- 6 slices swiss cheese, halved
- 8 ounces heavy cream
- parmesan cheese
- preheat oven to 450 degrees f.
- Spray muffin tins with nonstick cooking spray.
- Place 1 ham slice in each tin like a nest.
- Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
- Crack one egg over each.
- Pour about a tablespoons of heavy cream over each.
- Sprinkle each with a little parmesan cheese to taste.
- Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
- Remove and rest 5 minutes.
- Serve on toasted English muffins.
- Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.
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5 stars