Zutaten für Caribbean Eggs A La Caneel
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Zubereitung von Caribbean Eggs A La Caneel
- Preheat oven to 350°F (175°C).
- Prepare the tomato cups: Remove the tops of the tomatoes and scoop out the insides, leaving about a 1/4-inch border.
- Melt butter in a skillet over medium heat. Sauté the chopped onion until golden brown (about 5 minutes).
- Add the chopped ham and sauté for 1 minute more.
- Evenly divide the onion and ham mixture among the tomato cups.
- Carefully crack one egg into each tomato cup.
- Place the filled tomato cups in a greased baking dish or individual ramekins.
- Bake for 15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- (If making homemade hollandaise): While the eggs are baking, prepare the hollandaise sauce. Combine egg yolks and lemon juice in the top of a double boiler. Whisk constantly over simmering water until the mixture thickens slightly.
- (If making homemade hollandaise): Gradually whisk in the cubed butter, one piece at a time, until the sauce is smooth and thick.
- Top each baked egg with hollandaise sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
130g
Carbs
2g
