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Easy Mini Eggs Benedict Cups Recipe with Creamy Hollandaise Sauce

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These Easy Mini Eggs Benedict Cups are a quick and indulgent brunch treat featuring baked eggs in muffin tins topped with a smooth, tangy hollandaise sauce made effortlessly in a blender.

Ingredients

  • English muffins, split and toasted (12 halves)
  • Canadian bacon, sliced (about 12 slices)
  • Large eggs, room temperature (12 total)
  • Unsalted butter, melted (about 4 tablespoons)
  • Fresh lemon juice (2 tablespoons)
  • Salt, to taste
  • White pepper, to taste
  • Warm water (2 tablespoons)
  • Optional garnish: chopped fresh chives or parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin.
  2. Toast the English muffins until golden brown. Cut each half into rounds that fit snugly into the muffin cups. Press each round into the bottom and slightly up the sides to form a cup.
  3. Place a slice of Canadian bacon on top of each muffin cup, pressing gently to fit.
  4. Crack one egg into each muffin cup on top of the bacon.
  5. Season each egg lightly with salt and white pepper.
  6. Bake in the oven for 15 to 18 minutes, until whites are set but yolks remain soft.
  7. While the eggs bake, melt the butter gently and keep warm.
  8. In a blender, combine warm water, lemon juice, a pinch of salt, and egg yolks (reserve whites or use fresh yolks). Blend on medium speed.
  9. Slowly drizzle the warm melted butter into the blender while running to emulsify and thicken the sauce. Add a teaspoon of warm water if too thick.
  10. Taste and adjust seasoning with salt or lemon juice as needed.
  11. Remove the mini eggs Benedict cups from the oven carefully using a small spatula.
  12. Drizzle or spoon the hollandaise sauce generously over each cup and garnish with chopped chives or parsley if desired.
  13. Serve immediately while warm.

Notes

Use room temperature eggs to avoid cracking when baking. For dairy-free hollandaise, substitute butter with vegan margarine and use coconut yogurt or silken tofu for creaminess. Silicone muffin liners help prevent sticking. To prep ahead, bake cups without hollandaise, refrigerate, and reheat before serving. Hollandaise sauce is best fresh but can be gently reheated in a blender with warm water.

Nutrition

Keywords: eggs benedict, mini eggs benedict, hollandaise sauce, brunch recipe, easy brunch, baked eggs, Canadian bacon, muffin tin recipe

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