Making classic eggs benedict for a crowd can be cumbersome but eggs benedict biscuit cups can be made for a group without a problem. This recipe calls for hollandaise sauce mix but you can always make your own from scratch. This recipe is so easy, you'll even have time to shake up some bloody Mary shooters.
Eggs Benedict Biscuit Cups
1 package (1.25 oz) hollandaise sauce mix
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 package (6 oz) Canadian bacon slices or cooked ham, cut into fourths
1 plum (Roma) tomato, cut into 8 thin slices
2 teaspoons chopped fresh chives
Salt and pepper, if desired
Bloody Mary Shooters
1 cup bold and spicy Bloody Mary mix
1/4 cup vodka
Heat oven to 350°F. Make hollandaise sauce as directed on package.
Meanwhile, spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 3 Canadian bacon pieces in each biscuit cup. Spoon 1 tablespoon hollandaise sauce in each biscuit cup on top of the Canadian bacon. Place 1 tomato slice in each muffin up and top with another 1 tablespoon hollandaise sauce.
Bake 25 to 30 minutes or until muffin edges turn golden brown.
Meanwhile, in 10-inch skillet, heat 2 to 3 inches water to boiling; reduce heat so water is simmering. Break cold egg into custard cup or small glass bowl. Holding cup close to water’s surface, carefully slide egg into water. Repeat with 3 more eggs. Cook uncovered 3 to 5 minutes or until whites and yolks are firm, not runny. Remove eggs with slotted spoon; cover with foil to keep warm. Repeat with remaining 4 eggs.
Place 1 poached egg on each biscuit. Spoon slightly less than 1 tablespoon hollandaise sauce over each egg, and top each with 1/4 teaspoon chopped chives and salt and pepper. Run small knife around cups to loosen.
Stir together Bloody Mary mix and vodka; pour into 8 shot glasses. Serve on the side. Serve immediately.
Editorial disclosure: Foodista was not paid for this post
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