Whenever I go out to breakfast, whether it be locally or while traveling, I scour the menu for eggs benedict. If it’s not offered, I sob. And then I move on, maybe find a scrambled egg burrito or take a stab at the pancakes. But always…always…looking for the eggs benedict first.
Sister Jen served this for a family brunch about a year ago (?) and I’ve been making it ever since. Sure, it’s not your traditional eggs benedict…and I make that, too. But this is a cheater version for those mornings I know I won’t be so motivated. I also simplify the sauce; none of that double-boiler method for me.
For those of you who have already seen or made this, you can nod and back me with its deliciousness. For you newcomers, you must make it. I say for Christmas morning even…
(Make-Ahead) Eggs Benedict Casserole
Prep time: 15 minutes
Cook time: 50 minutes
• 3/4 pound Canadian bacon, roughly diced
• 6 English muffins, split and cut into 1-inch pieces
• 8 eggs
• 2 cups whole milk
• 1 teaspoon onion powder
• 1/4 teaspoon paprika
Easy Hollandaise Sauce:
• 4 egg yolks
• 1/2 cup heavy whipping cream
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• pinch of cayenne pepper
• 1/2 cup butter, melted
Coat a 9×13 pan with cooking spray. Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly. In a large bowl, whisk the eggs, milk and onion powder; pour over the top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Sprinkle the paprika over the top.
Preheat oven to 375. Cover and bake for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
Just before it’s done cooking, make your hollandaise.
Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling. In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds. Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened. Taste and adjust flavor to your liking. (To heat up slightly, you can place it in the microwave for a few seconds, but be careful..you don’t want it to curdle.)
Serve sauce immediately with the casserole. Garnish with chopped chives or scallions, optional.
(adapted from Taste of Home)