Cake-Tin Eggs Benedict. Muffin-Tin Eggs Benedict

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Ingredients
Eggs Benedict:
Nonstick cooking spray, for muffin tin
6 small refrigerated biscuits (from the handset), such as Pillsbury
4 slices of Canadian bacon, chopped into cubes
12 large eggs, room temperature
Kosher salt and freshly ground black pepper
Hollandaise:
3 large egg yolks
3 teaspoons of white vinegar
1 1/2 large pinch of cayenne pepper
2 1/4 sticks unsalted butter
1/2 teaspoon kosher salt
3 green onions, sliced, for garnish

Directions
For Eggs Benedict: Preheat oven to 350 degrees F. Spray a 12-cup nonstick muffin tin very generous with nonstick spray
. Cut each bun in half horizontally and squeeze in a 4- 5-inch circle. Firmly press circles on the bottom and up the sides of the muffin cups.
Divide the bacon among the muffin cups. Top each cup with egg and sprinkle with salt and pepper. Bake until eggs are not just set, 15 to 20 minutes.
For the Dutch: Put the egg yolks, vinegar and cayenne pepper in a blender. Pulse several times to mix.
Put the butter in a microwave safe bowl or liquid measuring cup and microwave until just melted.
With the blender running, slowly add the melted butter to make a smooth sauce. If the sauce seems too thick, add about 1 teaspoon of warm water to loosen it. Season with salt.
To serve: Run a thin knife around the edge of each muffin cup and gently push the eggs Benedict on a cutting board. Serve immediately, topped with hollandaise and sprinkle with green onions.
Special equipment: 12-cup nonstick muffin tin



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
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
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