Zutaten für Eggs Benedict Cups
- 6 large eggs
- 6 slices of cooked ham (about 2 inches x 2 inches each)
- 3 slices Swiss cheese (about 1 ounce each)
- 6 tablespoons heavy cream
- 1 tablespoon grated Parmesan cheese
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Zubereitung von Eggs Benedict Cups
- Preheat oven to 450°F (232°C).
- Spray a 12-cup muffin tin generously with nonstick cooking spray.
- Place 1 thin slice of cooked ham (approx. 2 inches x 2 inches) into each muffin cup, forming a nest.
- Top each ham slice with ½ slice of Swiss cheese (approx. 1 ounce).
- Carefully crack one large egg directly onto each ham and cheese base.
- Pour 1 tablespoon of heavy cream over each egg.
- Sprinkle each with a pinch of grated Parmesan cheese (about 1 teaspoon per cup).
- Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Let the Eggs Benedict Cups rest for 5 minutes before carefully removing them from the muffin tin.
- Serve immediately on toasted English muffins. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
43g
Carbs
0g
