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1
Since I was only using four of the cups, I filled the middle two ones with pie beads. I think I read once that having something in unused muffin cups helps the heat distribute more evenly through the cups that do have batter or what-have-you, in them. That may be wrong though - I don't know. I need my own personal Alton Brown for situations such as these. I had pie beads - I used them.
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2
Next, place a couple of asparagus pieces and then a slice of ham over each cracked egg.
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3
Butter two, split English muffins, placing the buttered sides down over the ham, asparagus and egg. Bake for about 13-15 minutes. The less baking time will produce runnier yolks, the whole 15 minutes will produce solid yolks. I left mine in for 15 minutes and my yolks were indeed cooked all the way. Next time, I will pull them out a couple of minutes earlier, as I appreciate a little runniness in my tasty Eggs Benedict-type dishes.
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4
To get the eggs out of the tray, I put an upside down baking sheet on top of the muffin tray and then flipped, so that the muffin tray was upside down. If you do use pie beads or dried beans, just scoop those out (not with your fingers!) before you flip.
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5
Then I gently pushed the eggs and muffins out and topped with my sneaky, fake hollandaise sauce.
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6
Whisk mayonnaise, mustard, orange juice, grated orange peel, and fresh lemon juice in small bowl to blend.
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7
Stir sauce in a heat-safe glass bowl over a pot of simmering water until just heated through, about 2 minutes. Season sauce to taste with salt and pepper.
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8
Top each Eggs Benedict with about a tablespoon or so of sauce and there you go. You're all set.
