Eggs Benedict Biscuit Cups
 
Prep time
Cook time
Total time
 
Simple but impressive looking breakfast. Recipe from PocketChangeGourmet.ocm
Serves: 8 biscuits
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 ¾
  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
Recipe by Pocket Change Gourmet at https://pocketchangegourmet.com/eggs-benedict-biscuit-cups/