Muffin-Tin Eggs Benedict

Total Time:
50 min
30 min
20 min

6 servings

  • Eggs Benedict:
  • 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
  • Hollandaise:
  • 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
  • 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

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