Caribbean Eggs A’ La Caneel

• 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

1. Eggs:
2. 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.
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.

eggs, butter, onion, ham, tomatoes, eggs, hollandaise sauce, hollandaise, egg yolks, lemon, unsalted butter

Taken from www.food.com/recipe/caribbean-eggs-a-la-caneel-504722 (may not work)