Make Ahead Eggs Benedict

The.Kitchen.Witch's picture

Dec. 03, 2012

The Kitchen Witch demonstrates how to make ahead eggs benedict for an easy and delicious Christmas breakfast!


For egg benedict toast cups
English muffins 12
Canadian bacon 12 (round slices)
Extra virgin olive oil 1 Tablespoon
Ground black pepper 1 Teaspoon
Hollandaise sauce 25 Gram (Knorr's Hollandaise sauce)
Butter 1/2 Cup (8 tbs)
Milk 1 Cup (16 tbs)
Eggs 6 Large
For fruit salad with honeyed yogurt
Cantaloupe 1/2 , bite size pieces
Honey dew melon 1/2 , bite size pieces
Fresh pineapple 1 Cup (16 tbs) , cut into tid bits
Seedless purple grapes 1 Cup (16 tbs) , washed, halved
Greek yogurt 1 Cup (16 tbs)
Honey 1 Tablespoon
Cinnamon 1/4 Teaspoon
Nutmeg 1/8 Teaspoon
Toasted flaked almonds 1 Cup (16 tbs)
For cranberry orange champagne punch
Unsweetened orange juice 4 Cup (64 tbs)
Cranberry juice 4 Cup (64 tbs)
Sparkling wine 750 Milliliter (1 bottle)
7 up 1 Liter


For Eggs Benedict Toast Cups


1. Preheat oven to 425 degree F.

2. Grease a non stick 12 cup muffin tray with cooking spray.

3. Divide muffins into half, and roll them into thin sheets. Place muffin sheets in prepared tin.

4. Follow package direction and prepare hollandaise sauce. Into a small bowl, transfer the sauce and pop it in refrigerator to cool.

5. Season bacon with pepper. Set aside.


6. Pop the muffin tin in oven and bake for 10 minutes.

7. Place a non-stick pan on medium high flame, heat oil and fry bacon in it for about 1 minute per side or until slightly brown.

8. Cut bacon into quarter and place it in toasted muffin cups as shown in the video.

9. In a separate bowl, take eggs and whisk it well. Pour cup of hollandaise sauce and mix until smooth.

10. Place a non-stick pan on medium high flame, grease it with cooking spray and pour egg mixture in it. Stir gently to scramble. As soon as the egg begins to go fluffy, remove the pan from heat and keep stirring gently until the eggs are almost cooked through.

11. Spoon equal amount of egg mixture into the muffin cups. Top it with remaining hollandaise sauce. Allow it to cool. Place it in refrigerator until nice and firm.

12. Pop refrigerated firm toast cups in oven and bake for 8-12 minutes at 375 degree F or until bubbly and golden.


13. Serve egg Benedict toast cups hot with fruit salad and cranberry orange champagne punch. Recipe follows.

For Fruit Salad with Honeyed Yogurt


1. In a large bowl, add cantaloupe, melon, pineapple, and grapes. Mix well.

2. In a separate bowl, combine yogurt, honey, cinnamon, and nutmeg. Mix.

3. Drizzle yogurt mixture on salad, and garnish with almond.

For Cranberry Orange Champagne Punch


1. In a glass pitcher, combine orange juice, and cranberry juice.

2. Add champagne and 7up on top just before serving.


While making Eggs Benedict, keep stirring gently to avoid burning and over cooked eggs.

If you want to freeze toast cups, cool them on a baking sheet. Wrap with plastic and pop them in refrigerator until frozen and solid. Put toast cups in ziplock bags and freeze up to 2 months.

If you do not want them crispy then microwave on high for one minute.

If baking frozen cups, then bake for 17-20 minutes on 375 degree F.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 977Calories from Fat 366

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 972 mg40.5%

Total Carbohydrates 117 g39%

Dietary Fiber 9 g36%

Sugars 59 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet