Egg Baskets Benedict

These couldn't be simpler, and they are the perfect size for A.M. grazing!!
(makes 1 dozen with 1 cup of sauce)

1 sheet frozen puff pastry, thawed
Flour, for dusting
12 eggs
6 slices Canadian bacon, finely chopped
Aunt Penny's Hollandaise Sauce* (in a small can), 1 envelope hollandaise sauce mix, or make
     your own*

Preheat oven to 400. On a lightly floured surface, unfold puff pastry. Roll into a 16x12" rectangle; cut into 12 4" squares. Place in greased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Break and slip and egg into center of each pastry cup; sprinkle with Canadian bacon. Bake 10-12 mins. or until pastry is golden brown, egg whites are completely set, and yolks begin to thicken but are not hard. Meanwhile, prepare the hollandaise sauce. Remove pastry cups to wire racks. Serve warm with the sauce, and cold red seedless grapes*.

"What a difference we'll make if, when we look at others, we say, "Love starts with me."

Happy Friday!!!!!

Love,

MM