Macaroni & Cheese Benedict

Instructions

1. Cook bacon in a skillet over medium heat until crisp; drain, and crumble bacon.
2. Meanwhile, stir together macaroni and cheese, 2 lightly beaten eggs, and 3⁄4 cups breadcrumbs.
3. Line 6 (8-oz) ramekins with plastic wrap, letting excess hang over sides of ramekins. Divide macaroni and cheese mixture among ramekins, pressing down firmly.
4. Cover, and refrigerate 4 to 6 hours or until mixture is firm.
5. Preheat oven to 400°F.
6. Lightly beat 1 egg in a shallow bowl. Place remaining 1 cup breadcrumbs in a separate shallow bowl.
7. Using excess plastic wrap as handles, gently remove macaroni and cheese mixture from ramekins. Remove and discard plastic wrap.
8. Dip macaroni and cheese patties in beaten egg then dredge in breadcrumbs.
9. Cook coated macaroni and cheese patties in hot oil, in batches, in a nonstick skillet over medium heat 4 to 5 minutes per side or until golden brown.
10. Place on a baking sheet, and bake 10 minutes.
11. Meanwhile, bring vinegar and water to a simmer in a saucepan over medium-high heat.
12. Gently crack eggs, 3 at a time, into simmering water; cook 2 to 3 minutes or until whites are set and yolks are cooked to desired doneness.
13. Prepare hollandaise sauce according to package directions using milk and butter.
14. Top each macaroni and cheese cake with 1 poached egg.
15. Drizzle with hollandaise and sprinkle with bacon. Enjoy!

Note: Garnish with chopped fresh chives, if on hand.