Poached Egg Cups

These were super easy and yummy. Very much like an Eggs Benedict, though the hollandaise sauce is optional.

Poached Egg Cups

Take 6 slices of turkey bacon and cut in half using kitchen scissors. Place criss-cross in the bottom of an oiled 6-cup muffin tin. Place in oven at 350* to set the bacon.

Crack an egg into each cup over the bacon and cook in oven until egg is set to your desire.  Be sure to keep a close watch if you want a runny yolk as the yolk will set quickly.

Here I used some homemade sourdough bread, sliced and toasted, and set one or two eggs on each slice, then topped with some yummy hollandaise sauce. Salt and pepper to taste.

You can easily double up on all the ingredients to make more servings.

Hollandaise Sauce

3 egg yolk

1 T lemon juice

1/2 cup firm butter

Whisk yolks, lemon juice, and 1/4 cup of butter and stir in small saucepan until melted together. Stirring constantly, melt in the other 1/4 cup of butter. If sauce becomes too thick or starts to curdle, add in 1 t water and whisk. Serve immediately.

Super easy and yummy! Breakfast is ready 🙂


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