Muffin-Tin Eggs Benedict
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 598
- Total Fat
- 52
- Saturated Fat
- 27
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 564
- Sodium
- 567
- Total: 50 min
- Active: 35 min
Ingredients
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
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
Directions
Special equipment:
a 12-cup nonstick muffin tin- 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.