Eggs Benedict

1: Roll the dough into 8 balls and fit them into two 4-inch cake pans.

2: Bake at 350F for 20-25 minutes until golden.

3: For the Hollandaise, heat butter to 200F on the stovetop and transfer to a pouring vessel.

4: Use an immersion blender to whip egg yolks until doubled in size.

5: Slowly add heated butter while pulsing the blender until the mixture becomes thick like ketchup.

6: Season with lemon juice and salt.

7: For the poached egg, crack an egg into a mesh strainer to remove extra water.

8: Heat water until boiling and add vinegar.

9: Create a vortex by swirling the water and pour the egg into the center.

10: Cook for 3 minutes and place into cold water.