Canadian Bacon Cup Benedict

Steps

• 1

  Preheat oven to 350°F. Spray a muffin tin with cooking spray. Press 1 slice of Canadian bacon into each muffin tin. It's okay if it breaks a little; it doesn't matter in the end.
• 2

  Crack one egg on top of each Canadian bacon slice. You could add salt and pepper here if you desired. Bake eggs for 12-15 minutes or until desired doneness. I like mine to be cooked but with a runny center and mine took about 13 minutes.

  
• 3

  Place English muffin halves on a cookie sheet and brush with some butter if desired. Bake in the oven for about 6-8 minutes or until lightly toasted. I placed mine in the oven on the upper rack when my eggs were about halfway done so everything was done around the same time.

  
• 4

  While eggs are cooking prepare your Hollandaise sauce. For the sauce: Place the 3 egg yolks, mustard, lemon juice in the blender and blend together. Melt butter in a microwave safe bowl for about 1 minute. Butter should be hot and bubbly. Next, stream melted butter into the mixture slowly while blending until mixture is a pale yellow and completely combined. You can add a dash of hot sauce here if you like a little spice in your sauce. Hollandaise sauce should be made and served right away so that it is warm.

  
• 5

  Once eggs are done, pop them out with a spoon and place on top of a toasted muffin. Spoon Hollandaise sauce over each egg and serve.