• Preheat oven to 350 degrees F/175 degrees F and spray a 12 muffin tin VERY GENEROUSLY with non- stick cooking spray.  * you need to use a lot of non-stick spray to keep these from sticking (or you can use parchment paper cups)

Rice Base:

• Mix cooked rice, ham, green onion, cheddar cheese and 2 eggs together. 
• Divide mixture between all 12 muffin cups and pack them down very well with a spatula - they will be about ½ full. **It's important that it's very compressed so it will stay together once cooked.
• Break egg directly onto rice mixture in each muffin cup, ensuring the yolk does not break.
• Bake for about 25  minutes or until eggs are set (the whites are no longer runny and cooked through) 
• Meanwhile, make Blender Cranberry Hollandaise sauce.
• Let Ham & Rice Egg Cups sit for 3 minutes, then run a knife about the edge to loosen. Allow to sit for another 3 minutes, then run a knife around 1 more time before removing. 

  * It is very important that you do this step or they will fall apart.

Quick Blender Cranberry Hollandaise Sauce:

• Add the egg yolks, apple sauce, sriracha and lemon juice and cranberries  (measure the cranberries BEFORE defrosting) to blender and puree.
• Butter and Oil:  In a small bowl, add the butter and melt on medium heat in the microwave until melted (about 45 seconds). Add the oil to the butter, and heat again for another 30 seconds so the mix is warm.
• Then slowly add the olive oil butter mixture to the blender cranberry mixture on low speed until you get a nice creamy sauce (about 45 seconds to 1 minute).

Assembly:

• Gently remove Ham & Rice Egg Cups from muffin tin with a spatula (a narrow, long half spatula works best - see NOTES)
• Add about 1-2 tablespoon Hollandaise sauce over ham and rice egg cup.

  
  

Garnish:

• Garnish with fresh cranberries, parsley and additional sriracha sauce as desired. (see photos) You can either add little dots of sriracha sauce and swirl with a butter knife or zig zag lines across.