Caribbean Eggs A’ La Caneel

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“A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.”
READY IN:
20mins
SERVES:
8
YIELD:
8 Tomato egg cups
UNITS:
US

Ingredients Nutrition

  • For the Eggs
  • 2 tablespoons butter
  • 12 cup chopped onion
  • 12 cup chopped ham
  • 8 tomatoes, hollowed into cups
  • 8 eggs
  • 1 cup hollandaise sauce
  • For the Hollandaise
  • 4 egg yolks
  • 1 lemon, juice of
  • 1 12 cups unsalted butter, cut into quarters

Directions

  1. Eggs:
  2. Melt butter in skillet and sauté onions until golden. Add chopped ham and sauté 1 minute. Divide mixture evenly among tomato cups. Place cups in a greased baking dish or individual ramekin dishes. Break 1 egg into each tomato. Bake at 350*F for 15 minutes or until firm to touch. Top with Hollandaise Sauce and serve immediately.
  3. Hollandaise Sauce:
  4. Mix egg yolks and lemon juice in the top of a double boiler. Over boiling water whisk in butter, one piece at a time. Continue cooking until sauce is thick.

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