Make Ahead Eggs Benedict Toast Cups for Christmas Breakfast

My favourite day of the year has to be Christmas, and from the time I get out of bed in the morning until the last of the dishes have been put away, I like to have things on hand to make the day as special as possible for my family and as stress free as possible for me!

Growing up, we had a family tradition of eggs benedict with champagne and orange juice for Christmas breakfast - but I find there is so much going on the morning of the big day, I don't want to miss a second of it fussing over hollandaise sauce or poached eggs.

That's where today's recipe comes in!

I wanted to come up with something that would closely mimic the flavours of eggs benedict that I could not only make ahead, but would also freeze well and, friends, all I can say is - they don't call me The Kitchen Witch for nothing!

In fact, I'm going to go on a limb by saying I actually like this version better than the original because the crispiness of the English muffin cups is sensational in contrast with the fluffy eggs and creamy hollandaise topping.

To learn how to make these yourself as well as how to put together a magical Christmas breakfast that includes Cranberry Orange Champagne Punch and a fresh fruit cocktail topped with honeyed Greek yogurt and toasted almonds, please enjoy this week's video.

All of the printable recipes can be found here:

Make Ahead Eggs Benedict
Fruit Salad with Honeyed Yogurt
Cranberry Orange Champagne Punch




Eggs Benedict Toast Cups

Prep Time:  30 minutes
Bake Time: 15 minutes
Yield: 24 toast cups

Ingredients

• 12 English muffins
• 12 round slices back bacon (Canadian bacon)
• 1 tbsp extra virgin olive oil
• 1 tsp coarse ground black pepper
• Your favourite Hollandaise Sauce (I like to use my recipe for mock hollandaise featured on the Real Women of Philadelphia Canada website: Mock Hollandaise Sauce
• 1/2 cup butter
• 1 cup milk
• 6 large eggs

Directions

1. Preheat oven to 425
2. Prepare a non stick 12 cup muffin tin with non-stick cooking spray. 
3. Split English muffins in half and roll each half thin with a rolling pin. Place each thinly rolled half into the prepared muffin tin until all 12 cups are filled and bake for 10 minutes,
4. Prepare the hollandaise sauce. Pour into a bowl and cool to room temperature. 
5. Sprinkle the back bacon with pepper and fry in extra virgin olive oil in a non-stick pan over medium high heat until it begins to brown slightly (about 1 minute per side) Cut each back bacon round into quarters and place in the toast cups (as per the video)
6. Whisk the six eggs and then add 1/2 cup of the cooled hollandaise sauce and continue to whisk until smooth.
7. Gently scramble over medium high heat in a non stick pan coated with cooking spray until beginning to go fluffy and just barely cooked. Remove from heat. 
8. Spoon an equal amount of egg into each toast cup over the ham and then spoon the remaining hollandaise sauce over all. Let cool, cover with plastic wrap, and refrigerate until ready to bake. If freezing, place on a baking sheet in the freezer until frozen through and solid. Remove to freezer bags. These will keep up to 2 months.
9. Bake from the refrigerator in a 375 oven for 8-12 minutes until bubbly and golden, or for a less crispy cup, microwave on high for one minute.
10. If baking from frozen, bake in a 375 oven for 17-20 minutes until bubbly and warmed through.

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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.