Caribbean Eggs A’ La Caneel - cooking recipe

Ingredients

For the Eggs
2 tablespoons butter
1/2 cup chopped onion
1/2 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 1/2 cups unsalted butter, cut into quarters

Preparation

Eggs:
Melt butter in skillet and saute onions until golden. Add chopped ham and saute 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.