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Bitty Eggs Benedict appetizers

Li'l bitty eggs Benny apps can do double duty as snacks for a New Year's party or breakfast bites for the morning after the New Year's bash! Eggs Benedict is usually made with a poached egg and English muffin but layering a slice of hard-cooked egg and ham on a round of bread to create this pint-size version produces a snack that's simple to make and easy to eat. Any leftover bits of bread and ham can be frozen to make a strata a few days or or even weeks later. Hard-cooked eggs don't freeze well but those end pieces you don't use for this recipe will make for good snacking while you're assembling the mini Bennies.

Bitty Eggs Benedict

Makes 30

  • 1 loaf firm-textured sliced white bread (at least 10 slices)
  • 4 tbsp olive oil or melted butter or margarine
  • 8 to 12 thin slices cooked ham
  • 8 hard-cooked eggs
  • 3/4 cup hollandaise sauce (prepared or use recipe that follows)
  • Paprika and/or chopped fresh parsley (optional garnishes)

Cut out 30 rounds from the slices of bread using a 1-3/4-inch biscuit cutter or glass (try a shot glass). Brush both sides with oil and arrange on a baking sheet.

Bake in a preheated 400F oven, turning once halfway through, until lightly toasted, 5 to 8 minutes.

Let cool. (If made in advance, store in an airtight container at room temperature for up to two days. Freeze for longer storage.)

Increase oven temperature to 450F.

With same biscuit cutter, cut out 30 rounds from the slices of ham.

Using an egg slicer or a sharp knife, cut at least 30 egg slices. (Reserve end pieces without egg yolk for another use, or eat them!)

Top each toasted bread round with a ham slice and an egg slice no larger than the bread. (Appetizer can be made up to this point, then covered and refrigerated for up to 24 hours. Let return to room temperature before proceeding.)

Spread about 1 tsp hollandaise sauce over each egg slice to cover completely. Bake until sauce is just bubbly, 1 to 2 minutes.

Serve warm, garnished with a sprinkle of paprika and/or chopped parsley.

Hollandaise Sauce

Makes about 1 cup

  • 4 egg yolks, at room temperature
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • Dash cayenne
  • 1/2 cup unsalted butter, cut into cubes

Combine yolks, lemon juice, mustard, salt and cayenne in a food processor or blender. Process until well blended. Melt butter over medium heat in a small saucepan. With food processor or blender running, slowly pour butter in a thin stream into egg mixture until a thick sauce forms. Serve at once.

Recipes adapted from 365 Snacks, Hors D'oeuvres & Appetizers by Lonnie Gandara & Peggy Fallon, HarperCollins Publishers

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