Breakfast in a cup

Breakfast in a cup! I grew up in the bay area and my mother would always take me to a restaurant in Saratoga, CA where I would order this. It was my favorite weekend breakfast by far! It’s super easy to make and it’s a classic. Besides…. who doesn’t like eggs benedict??? That’s all this is… but cut up into pieces and served in a cup! When my friend, Kristin, told me that Fred Meyer sold mini trifle cups I knew I had to make this! I made it this morning for the kids and it was a hit!! Why is it that children love to eat things when presented to them in interesting ways… but if I were to serve them a traditional eggs benedict on a plate… they would probably scoff at it!?? Aren’t these cute??

Ingredients:

• English muffins, toasted and cut up into pieces
• Ham, cut up into pieces (I used black forest ham)
• Eggs, cooked how you like them (I cooked mine over easy, but poached is the traditional method. Feel free to use scrambled, over medium, etc.)
• Hollandaise sauce
• Fresh black pepper & Salt
• Chives (optional)

Instructions:

1. Layer your ingredients in order as above.
2. Serve right away, so the toasted english muffins don’t get soggy!! Bon Appétit!!!