Eggs Benedict Ramekins Recipe

Name: Eggs Benedict Ramekins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices white bread; 1/3 cup shredded cheddar cheese; 1 green onion, chopped; 2 slices Canadian bacon, finely chopped; 1/4 teaspoon garlic powder; 1/4 teaspoon minced fresh basil; 2 eggs, beaten; 2 tablespoons butter; 2 tablespoons hollandaise sauce mix; 2 teaspoons hollandaise sauce mix; 1/2 cup water; chopped fresh parsley

Servings: persons

2 slices white bread
1/3 cup shredded cheddar cheese
1 green onion, chopped
2 slices Canadian bacon, finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon minced fresh basil
2 eggs, beaten
2 tablespoons butter
2 tablespoons hollandaise sauce mix
2 teaspoons hollandaise sauce mix
1/2 cup water
chopped fresh parsley

1
Preheat oven to 350F and coat 2 8-oz ramekins or custard cups with nonstick cooking spray; line each with a slice of bread.
2
Layer with cheese, onion, Canadian bacon, garlic powder, and basil; cover evenly with beaten eggs.
3
Place on baking sheet; bake for 20-25 minutes or until done (thermometer will read 160F).
4
Meanwhile, melt butter in a small saucepan; whisk in sauce mix and gradually stir in water. Bring to a boil; cook and stir for 1 minute, or until thickened.
5
Gently remove ramekins to serving plates; top with Hollandaise sauce and sprinkle with chopped parsley.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices white bread, 1/3 cup shredded cheddar cheese, 1 green onion, chopped, 2 slices Canadian bacon, finely chopped, and more.

Yes, Eggs Benedict Ramekins falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggs Benedict Ramekins

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