Muffin-Tin Eggs Benedict

By rrxing

Ingredients

• Nonstick cooking spray, for muffin tin
• 6 small refrigerated biscuits (from tube), such as Pillsbury
• 4 slices Canadian bacon, diced
• 12 large eggs, room temperature
• Kosher salt and freshly ground black pepper
• 3 large egg yolks
• 3 teaspoons white vinegar
• 1 1/2 large pinches cayenne pepper
• 2 1/4 sticks unsalted butter
• 1/2 teaspoon kosher salt
• 3 scallions, sliced, for garnish

Details

Servings 6
Preparation time 30mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

For the eggs Benedict: Preheat the oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generously with nonstick spray.

Cut each biscuit in half horizontally and press out into a 4- to 5-inch circle. Firmly press the circles into the bottom and up the sides the muffin cups.

Divide the bacon among the muffin cups. Top each cup with an egg, and sprinkle with salt and pepper. Bake until the eggs are just set, 15 to 20 minutes.

For the Hollandaise: Put the egg yolks, vinegar and cayenne in a blender. Pulse a few times to combine.

Put the butter in a microwave-safe bowl or liquid measuring cup and microwave until just melted.

With the blender running, gradually add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon warm water to loosen it. Season with salt.

To serve: Run a thin knife around the edge of each muffin cup and gently pop out the eggs Benedict onto a cutting board. Serve immediately, topped with the Hollandaise and sprinkled with scallions.

Special Equipment: a 12-cup nonstick muffin tin