Eggs A' La Caneel
Recipe: #10942
November 03, 2013
Categories: Breakfast, Eggs, Carribbean, Brunch Mothers Day, Oven Bake, Gluten-Free, High Protein, Low Carbohydrate, Low Glycemic, Vegetarian, Butter/Margarine, more
"This recipe was posted by a teammate (Random Rachel) on another website. The original recipe is from Gretchen Labrenz. These eggs make a really unique presentation and a lovely addition to a brunch table."
Original is 8 servings
Ingredients
- HOLLANDAISE SAUCE
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-
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- EGGS
Nutritional
- Serving Size: 1 (312.2 g)
- Calories 476.3
- Total Fat - 44.6 g
- Saturated Fat - 26 g
- Cholesterol - 316.7 mg
- Sodium - 342.5 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 2.1 g
- Sugars - 5.3 g
- Protein - 12.1 g
- Calcium - 62.5 mg
- Iron - 1.6 mg
- Vitamin C - 32.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Hollandaise sauce
Step 1
Mix egg yolks and lemon juice in the top of a double boiler.
Step 2
Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick. Set aside
Eggs
Step 3
Melt butter in skillet and sauté onions until golden.
Step 4
Add chopped ham and sauté 1 minute. Divide mixture evenly among tomato cups.
Step 5
Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato.
Step 6
Bake at 350*F for 15 minutes or until firm to touch.
Step 7
Top with Hollandaise Sauce and serve immediately.
Tips
No special items needed.
0 Reviews
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