Crispy Hash Brown Eggs Benedict Bites

Instructions

1. 1Preheat the oven to 425°F. Melt 3 tablespoons of the butter. In a large bowl, toss the drained hash browns with the 3 tablespoons melted butter, 3/4 teaspoon of the salt, the black pepper, and smoked paprika until evenly coated.
2. 2Divide the hash brown mixture among a 12-cup muffin tin, about 1/3 cup per cup. Press firmly into the bottom and up the sides to form sturdy nests. Bake until the edges are deeply golden and crisp, 18 to 22 minutes.
3. 3While the nests bake, cook the Canadian bacon in a skillet over medium heat until lightly browned, 3 to 4 minutes. Set aside. Melt the remaining 8 tablespoons butter and keep it warm, not hot.
4. 4Remove the muffin tin from the oven and reduce the oven temperature to 375°F. Spoon the Canadian bacon into the hash brown nests. Crack 1 egg into each nest.
5. 5Return the pan to the oven and bake until the whites are just set but the yolks are still jammy, 10 to 13 minutes. Bake 1 to 2 minutes longer if you prefer firmer yolks.
6. 6Meanwhile, make the hollandaise: add the egg yolks, lemon juice, remaining 1/4 teaspoon salt, and cayenne to a blender. Blend on high for 10 seconds. With the blender running, slowly stream in the 8 tablespoons warm melted butter until the sauce is thick and creamy, about 30 seconds.
7. 7Let the bites cool in the pan for 2 minutes, then run a thin knife around each nest and lift them onto a platter.
8. 8Spoon hollandaise over each bite, sprinkle with chives, and serve right away.

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