Caribbean Eggs A La Caneel Food

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CARIBBEAN EGGS A' LA CANEEL



Caribbean Eggs A' La Caneel image

A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.

Provided by Random Rachel

Categories     Breakfast

Time 20m

Yield 8 Tomato egg cups, 8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped ham
8 tomatoes, hollowed into cups
8 eggs
1 cup hollandaise sauce
4 egg yolks
1 lemon, juice of
1 1/2 cups unsalted butter, cut into quarters

Steps:

  • Eggs:.
  • 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.
  • Hollandaise Sauce:.
  • 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.

Nutrition Facts : Calories 467.1, Fat 45, SaturatedFat 26.2, Cholesterol 372.7, Sodium 244, Carbohydrate 6.8, Fiber 1.7, Sugar 4.1, Protein 11.1

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