Canadian Bacon Cup Benedict

By Coppermouse

Eggs Benedict made easy by baking the eggs in muffin tins. The Hollandaise sauce is made quickly in the blender. These could not be easier

Ingredients

• Hollandaise For the Hollandaise Sauce:
• 6 (6 ounces total) slices Canadian bacon
• 6 whole eggs
• 6 English muffin halves
• Butter for toasting (optional)
• 3 egg yolks
• 1/4 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1/2 cup butter, melted
• Dash of hot sauce (optional)

Preparation

Step 1

1. Preheat oven to 350°F. Spray a muffin tin with cooking spray. Press 1 slice of Canadian bacon into each muffin tin. It's okay if it breaks a little; it doesn't matter in the end.

2. Crack one egg on top of each Canadian bacon slice. You could add salt and pepper here if you desired. Bake eggs for 12-15 minutes or until desired doneness. I like mine to be cooked but with a runny center and mine took about 13 minutes.

3. Place English muffin halves on a cookie sheet and brush with some butter if desired. Bake in the oven for about 6-8 minutes or until lightly toasted. I placed mine in the oven on the upper rack when my eggs were about halfway done so everything was done around the same time.

4. While eggs are cooking prepare your Hollandaise sauce. For the sauce: Place the 3 egg yolks, mustard, lemon juice in the blender and blend together. Melt butter in a microwave safe bowl for about 1 minute. Butter should be hot and bubbly. Next, stream melted butter into the mixture slowly while blending until mixture is a pale yellow and completely combined. You can add a dash of hot sauce here if you like a little spice in your sauce. Hollandaise sauce should be made and served right away so that it is warm.

5. Once eggs are done, pop them out with a spoon and place on top of a toasted muffin. Spoon Hollandaise sauce over each egg and serve.