Li'l Bitty Eggs Benny apps are the perfect snack to pass around at a get together. They pack all the delicious flavours that you love in a full sized eggs benedict, except they’re perfectly bite sized! 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 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 these little cuties!
Bitty Eggs Benedict
• 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, sliced
• 3/4¾ 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 ¾ inch biscuit cutter or shot glass. Brush both sides with oil (or melted butter or margarine, if using) and arrange on a baking sheet.
Bake in a preheated 400°F 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 450°F.
Using the same biscuit cutter, cut out 30 rounds from the slices of ham.
Using an egg slicer or a sharp knife, cut at least 30 slices of the hard-cooked eggs. (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. Return to room temperature before proceeding.)
Spread about 1 tsp hollandaise sauce over each egg slice to cover completely (you can use the Hollondaise Sauce recipe below).
Bake until sauce is just bubbly, 1 to 2 minutes. Serve warm, garnished with a sprinkle of paprika and/or chopped parsley.
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.