Eggs Benedict Deviled Eggs

1. 1

   Put the breadcrumbs in a small nonstick skillet over medium heat and toast, tossing once or twice, until golden brown, about 3 minutes.

2. 2

   Transfer to a small plate and cool.

3. 3

   Line a baking sheet with paper towels.

4. 4

   Put the oil and Canadian bacon in a medium nonstick skillet over medium-high heat and cook, stirring once or twice, until the bacon is golden around the edges, about 3 minutes.

5. 5

   Transfer the bacon to the baking sheet to cool slightly.

6. 6

   Scoop the egg yolks into a medium bowl and mash lightly with a fork.

7. 7

   Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine.

8. 8

   Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs.

9. 9

   Serve immediately.

No additional tips available.