Caribbean Eggs A La Caneel Recipe

Name: Caribbean Eggs A La Caneel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (1 stick) unsalted butter, cut into cubes (if making homemade hollandaise); Onion; Ham; Tomatoes; 4 large eggs; 1/2 cup hollandaise sauce (homemade or store-bought); 2 large egg yolks (if making homemade hollandaise); Lemon, Juice Of; Unsalted Butter

Indulge in a taste of paradise with our Caribbean Eggs à la Caneel! This vibrant breakfast recipe features perfectly baked eggs nestled in juicy tomato cups, complemented by savory ham and a rich hollandaise sauce. Whether you opt for a homemade or store-bought hollandaise, this recipe is quick, easy, and bursting with Caribbean flavor. A delightful recipe from RecipeIsland by Gretchen Labrenz, perfect for a weekend brunch or a special breakfast treat.

Prep Time 10 mins

Cook Time 20 mins

Calories 467.1 kcal

Protein 22g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caribbean Eggs A La Caneel

1/2 cup (1 stick) unsalted butter, cut into cubes (if making homemade hollandaise)
Onion
Ham
Tomatoes
4 large eggs
1/2 cup hollandaise sauce (homemade or store-bought)
2 large egg yolks (if making homemade hollandaise)
Lemon, Juice Of
Unsalted Butter

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How to Make 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!