Eggs Benedict Toast Cups
12 English muffins
12 round slices Canadian (back) bacon
1 T extra virgin olive oil
1 tsp coarse ground black pepper
1 pk Hollandaise Sauce
1/2 cup butter
1 cup milk
6 large eggs
Prep Day: Preheat oven to 425. Prepare a non stick 12 cup muffin tin with non-stick cooking spray.
Split English muffins in half and roll each half thin with a rolling pin. Place each thinly rolled half into the prepared muffin tin until all 12 cups are filled and bake for 10 minutes.
Prepare the hollandaise sauce according to package directions. Pour into a bowl and cool to room temperature.
Sprinkle the back bacon with pepper and fry in extra virgin olive oil in a non-stick pan over medium high heat until it begins to brown slightly (about 1 minute per side). Cut each back bacon round into quarters and place in the toast cup.
Whisk the six eggs and then add 1/2 cup of the cooled hollandaise sauce and continue to whisk until smooth.
Gently scramble over medium high heat in a non stick pan coated with cooking spray until beginning to go fluffy and just barely cooked. Remove from heat.
Spoon an equal amount of egg into each toast cup over the ham and then spoon the remaining hollandaise sauce over all. Let cool, cover with plastic wrap, and refrigerate until ready to bake.
To Freeze: place on a baking sheet in the freezer until frozen through and solid. Remove to freezer bags. These will keep up to 2 months.
Serve Day: Bake from the refrigerator in a 375 oven for 8-12 minutes until bubbly and golden, or for a less crispy cup, microwave on high for one minute.
If baking from frozen, bake in a 375 oven for 17-20 minutes until bubbly and warmed through.
Northerly Nosh 