Caribbean Eggs A’ La Caneel

Recipe by Random Rachel
READY IN: 20mins


  • For the Eggs
  • 2
    tablespoons butter
  • 12
    cup chopped onion
  • 12
    cup chopped ham
  • 8
    tomatoes, hollowed into cups
  • 1
    cup hollandaise sauce
  • For the Hollandaise
  • 4
    egg yolks
  • 1
    lemon, juice of
  • 1 12
    cups unsalted butter, cut into quarters


  • Eggs:
  • Melt butter in skillet and sauté onions until golden. Add chopped ham and sauté 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately.
  • Hollandaise Sauce:
  • Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.