Eggs Benedict Cups

jellyko's Note:

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

• Total Time: 15 mins
• Prep Time: 2 mins
• Cook Time: 13 mins

Ingredients:

Servings: 12

• 12 eggs
• 12 slices ham (thin)
• 6 slices swiss cheese , halved
• 8 ounces heavy cream
• parmesan cheese

Directions:

1. preheat oven to 450 degrees f.
2. Spray muffin tins with nonstick cooking spray.
3. Place 1 ham slice in each tin like a nest.
4. Place 1/2 slice swiss cheese on each ham slice that is partially cooked.
5. Crack one egg over each.
6. Pour about a tablespoons of heavy cream over each.
7. Sprinkle each with a little parmesan cheese to taste.
8. Place back in oven and bake about 10-15 minutes. (Check jiggliness to your liking...don't overdue or will be more hard boiled.)
9. Remove and rest 5 minutes.
10. Serve on toasted English muffins.
11. Note- can cook longer if you like a hard boiled egg rather than soft boiled or even"scramble" egg before pouring into tins.

Reviews

[Rijaka]

What an incredible brunch recipe. I made it for Christmas Brunch this year. I used smoked gouda for the cheese and omitted the english muffins because the menu had other carbs in it. Thanks for this recipe, everyone loved them!

[SQRT(3)]

A nice change of pace for regurlar breakfast becon and eggs. With lots of cheese, please!:)

[stormylee]

Love these - all my favourite breakfast treats rolled into one and no frying involved! I scrambled the eggs lightly, added a sprinkling of salt and pepper, and baked for 13 minutes; they turned out slightly more "done" (hard boiled like!) than I would have liked so will try the 10 minutes the next time. Oh, and will definitely try these with bacon instead of ham too! Thank you jellyko, a great recipe!