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Eggs Benedict Biscuit Cups

Over the years, I have enjoyed a casual breakfast on Mother’s Day, whether the boys prepare it or I do, really doesn’t matter, but we always like keeping it simple. Eggs Benedict is a dish that I have not tried before today, and honestly, I really didn’t think I would like it. So I was pleasantly surprised when I cut into these Eggs Benedict Biscuit Cups and they were delicious!

There are a few short cuts in this recipe making it simple enough for hubby or the kids to make. The hardest part was the poached eggs, and although they are easy to cook, they were a bit tricky to remove from the pan in one piece.

While you can certainly make homemade Hollandaise sauce, I have not attempted that yet, so this time I used Knorr Sauce Mix and it worked beautifully, and for only $1.25 at Walmart, it fit perfectly into the budget as well.

We paired the Eggs Benedict Biscuit Cups with Fresh Fruit Salad, Coffee, Juice and Banana Split Dessert for a special treat after our Mother’s Day Brunch. Walmart has a large selection of fruit right now, including the pineapple, strawberries, blueberries and raspberries we used in the Fruit Salad.

What do you like serving for Mother’s Day Brunch? Stay tuned for more recipes tomorrow.

Eggs Benedict Biscuit Cups

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 8 biscuits

Eggs Benedict Biscuit Cups

Simple but impressive looking breakfast. Recipe from PocketChangeGourmet.ocm

Ingredients

  • 1 envelope Knorr Hollandaise Sauce Mix
  • 1 can Pillsbury Grands refrigerated buttermilk biscuits
  • 1 package Canadian bacon slices or cooked ham, cut into fourths
  • 1 Roma tomato, cut into 8 thin slices
  • 8 eggs
  • 2 teaspoons finely chopped chives or green onions
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees and spray a jumbo muffin tin with cooking spray
  2. Make hollandaise sauce as directed on package
  3. Separate biscuits and flatten each biscuit to about 5 inch circle
  4. Add biscuit to muffin pan and press dough up the sides to about 3/4
  5. Place 3 pieces of Canadian bacon
  6. Spoon 1 tablespoon of prepared hollandaise sauce over bacon, top with tomato slice and another tablespoon of sauce
  7. Bake for 15-20 minutes or until biscuits are golden brown
  8. Meanwhile, heat 2-3 inches of water in a 10 inch skillet, bring to boil then reduce heat so water is simmering
  9. Break 1 egg into a small custard dish, and slowly, holding close to the water, pour egg into water
  10. Repeat with 3 more eggs, cook uncovered 3-5 minutes or until whites and yolks are firm and not runny.
  11. Remove with a slotted spoon onto a plate and cover with foil to keep warm
  12. Cook remaining 4 eggs
  13. Place 1 poached egg on each biscuit, spoon a small amount of sauce over top and sprinkle with chives.
  14. Sprinkle with salt and pepper if desired

Notes

Original recipe from Pillsbury Wall Calendar

http://pocketchangegourmet.com/eggs-benedict-biscuit-cups/

Comments

  1. Wow. I bet these are fabulous for breakfast. I could defo inhale a few ;)
    Elizabeth @ Confessions of a Baking Queen recently posted..Toffee Sprinkle Banana BreadMy Profile

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  1. [...] Pop on over to Pocket Change Gourmet and see how we served these Banana Split Dessert with our Mother’s Day Brunch! [...]

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