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  • Nicole Cook

Eggs Benedict Cups

Cook Time: 15 Minutes

Prep Time: 10 Minutes

Serves: 12 cups (approx 4-6 ppl)


400g puff pastry, thawed (sheets preferred)

13 eggs

150g thinly sliced honey ham

salt and pepper

package hollandaise sauce

1/2 cup butter

OPTIONAL: fresh chives for garnish


  1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.

  2. Prepare your puff pastry, You want it just thawed, and you want to touch it as little as possible so it doesn't get sticky. I used puff pastry sheets which I cut into 3inch squares. Though, if you are using puff pastry that needs to be rolled out be sure to flour your surface and roll with a rolling pin until 1/8 inch thick, then cut into 3inch squares. Place the cut squares into the muffin cavities.

  3. Beat one of the eggs in a small bowl and brush over each puff pastry square. Most importantly you want to get the edges.

  4. Use 1/2 piece of ham, folding that half also in half and place into the muffin cavity on top of the puff pastry.

  5. Break an egg into each cavity over the ham. Season with salt and pepper.

  6. Bake for 12-15 minutes, or until egg is cooked on top. Meanwhile, make your hollandaise sauce according to package directions. You will need the half cup of butter to make it.

  7. Once the egg cups are done serve with hollandaise sauce and garnish with fresh chives. Enjoy!


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