Real Recipes From Real Home Cooks ®

oven eggs benedict

Recipe by
Teresa G.
Here, KY

This is my recipe for an easy eggs benedict baked in the oven. It's made with prosciutto, asparagus, parmesan, an egg, a biscuit or English muffin, topped with hollandaise sauce. Very easy and very delicious! It would be a great Mother's Day breakfast for that special mom in your life. Serve it with a mimosa on the side, and she'll love you even more, lol!

yield 1
prep time 10 Min
cook time 17 Min
method Bake

Ingredients For oven eggs benedict

  • 1 slice
    prosciutto ham (see *note)
  • 1 tsp
    butter + extra for greasing
  • 1/2
    biscuit, english muffin or slice of toast (see *note)
  • 1 stalk
    fresh asparagus, end trimmed, cut into small pieces
  • pinch
    salt and/or pepper to taste
  • 1/2 Tbsp
    parmesan cheese or cheddar, grated or shreds
  • 1 lg
  • 1/2 Tbsp
  • 1 pkg
    hollandaise sauce mix (or your fave homemade)
  • water for sauce mix
  • additional sauteed asparagus tips for garnish (optional)
  • chives for garnish (optional)

How To Make oven eggs benedict

  • Egg yolk broken (oven eggs benedict.)
    *NOTE: Recipe, as written, is per serving. Large size muffin tin, or ramekins, may be used instead of stoneware cups. Thin sliced ham, or Canadian bacon, may be substituted for prosciutto. If using English muffin or toast, trim to fit size of cup.
  • Ingredients for oven eggs benedict, sans cream.
    Gather and prep ingredients. Preheat toaster oven, or regular oven, to 400 degrees F.
  • Stoneware cup, greased with butter.
    Use a small amount of butter to grease the inside of a stoneware/oven-safe cup.
  • Cutting slice pf prosciutto in half with kitchen shears.
    Cut prosciutto in half. Cut one of the halves into three lenghtwise strips. Line the inside bottom of cup with half prosciutto slice. Press three remaining strips of prosciutto around side of cup.
  • Biscuit half, buttered.
    Lightly butter biscuit, English muffin half or toast round (optional.)
  • Cup lined with prosciutto, buttered biscuit placed inside.
    Gently press into cup, being careful not to dislodge ham around sides, if possible. Press down to slightly flatten. Set aside.
  • 7
    Melt 1 teaspoon butter, in small nonstick skillet, over medium/medium-high heat.
  • Asparagus pieces sauteed in butter, in skillet.
    Add asparagus pieces; sautee for 2 to 3 minutes, until tender.
  • Asparagus added to biscuit and ham in buttered cup.
    Spoon sauteed asparagus over biscuit in cup.
  • Parmesan sprinkled on top of asparagus, biscuit and ham in cup.
    Sprinkle with cheese and tiny pinch salt and/or pepper, to taste. Press down on the middle to form a well for the yolk.
  • Raw egg in cup.
    Crack egg into cup, gently centering egg yolk in the well.
  • Cream dribbled over raw egg in cup that is on foil lined baking pan.
    Dribble 1/2 teaspoon cream over the white of the egg.
  • Baked egg in cup.
    Place on baking tray/sheet. Bake in preheated 400 degree F oven for 15 to 18 minutes, until egg is cooked to your preference (I prefer a fairly runny yolk, so 17 minutes in my toaster oven is perfect.)
  • Spoon stirring simmering hollandaise sauce in small saucepan.
    While egg is cooking, prepare hollandaise sauce according to package instructions. Cover and keep warm until served.
  • Egg removed from cup, placed on serving plate.
    When egg is cooked to your liking, remove from oven. Run a knife around inside of cup to loosen. Use a fork to help slide egg and ham, out of cup, onto serving plate.
  • Plated oven baked eggs benedict.
    Spoon 2 or 3 spoonfuls of sauce over, and around, prepared egg on plate.
  • Eggs benedict with fork on plate.
    Garnish as desired. Serve immediately.