Eggs Benedict Deviled Eggs

Directions

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.