Eggs Benedict Ramekins

• 2 slices white bread
• 1/3 cup shredded cheddar cheese
• 1 green onion, chopped
• 2 slices Canadian bacon, finely chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon minced fresh basil
• 2 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons hollandaise sauce mix
• 2 teaspoons hollandaise sauce mix
• 1/2 cup water
• chopped fresh parsley

1. Preheat oven to 350F and coat 2 8-oz ramekins or custard cups with nonstick cooking spray; line each with a slice of bread.
2. Layer with cheese, onion, Canadian bacon, garlic powder, and basil; cover evenly with beaten eggs.
3. Place on baking sheet; bake for 20-25 minutes or until done (thermometer will read 160F).
4. Meanwhile, melt butter in a small saucepan; whisk in sauce mix and gradually stir in water. Bring to a boil; cook and stir for 1 minute, or until thickened.
5. Gently remove ramekins to serving plates; top with Hollandaise sauce and sprinkle with chopped parsley.

white bread, cheddar cheese, green onion, bacon, garlic, fresh basil, eggs, butter, hollandaise sauce mix, hollandaise sauce mix, water, fresh parsley

Taken from www.food.com/recipe/eggs-benedict-ramekins-319612 (may not work)