Caribbean Eggs A’ La Caneel

Submitted by Random Rachel

"A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9."

 

• Ready In: 20mins
• Ingredients: 9
• Yields: 8 Tomato egg cups
• Serves: 8

ingredients

• For the Eggs

• 2 tablespoons butter
• 1⁄2 cup chopped onion
• 1⁄2 cup chopped ham
• 8 tomatoes, hollowed into cups
• 8 eggs
• 1 cup hollandaise sauce

• For the Hollandaise

• 4 egg yolks
• 1 lemon, juice of
• 1 1⁄2 cups unsalted butter, cut into quarters

directions

1. Eggs:

2. 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.

3. Hollandaise Sauce:

4. 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.

Reviews

[Jostlori]

Delish - and it makes a really lovely presentation for guests!!! Everyone was impressed, and yet they were so easy to make! I love brunches and can see that these will make return visits to my table! Thanks for posting, Rachel! Made for ZWT9 - team Gourmet Goddesses

 

[Pesto lover]

I made this with turkey ham, as I had some on hand that I wanted to use up. I used almost 1 c total. I also cooked the tomatoes about 3 minutes longer (personal preference). I used tomatoes from my garden and the breakfast was delicious! Thanks for sharing the recipe.