Muffin-Tin Eggs Benedict
Ingredients
For the Eggs Benedict:
- 6 small-sized biscuits, store-bought dough
- 4 slices Canadian bacon, diced
- 12 large eggs, room temperature
- Kosher salt and freshly ground black pepper, to taste
- Non-stick cooking spray
For the Hollandaise Sauce:
- 3 large egg yolks
- 3 tsp. white vinegar
- 1 1/2 large pinch cayenne pepper
- 2 1/4 sticks unsalted butter, melted
- 1/2 tsp. kosher salt
- 3 scallions, sliced
Instructions
To prepare the muffin-tin eggs:
- Pre-heat oven to 350ºF.
- Spray a 12-cup non-stick muffin tin very generously with nonstick spray.
- Cut each biscuit in half horizontally and press out thin to a 4 to 5-inch circle.
- Press each circle firmly in the bottom and up the sides of each muffin cup.
- Divide the bacon evenly among all the muffin cups.
- Top each with an egg and sprinkle with salt and pepper.
- Bake until the eggs are just set, about 15 to 20 minutes.
- Run a thin knife around the edge of each muffin cup and gently pop out onto a cutting board to remove the eggs and biscuits.
- Serve immediately topped with the Hollandaise sauce and scallions.
To prepare the hollandaise sauce:
- In the carafe of a blender, add the egg yolks, vinegar, and cayenne and pulse a few times to combine.
- b) With the blender running, gradually add the melted butter to make a smooth sauce.
- If the sauce seems too thick, add about a teaspoon of warm water to loosen it
- Season with salt.