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Muffin-Tin Eggs Benedict

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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.