Eggs Benedict like you’ve never tried it before! A great recipe to impress at a family brunch!
- 1 tablespoon olive oil
- 6 English muffins, quartered
- 1 large leek, washed, sliced (white & light green parts only)
- 12 oz. Canadian bacon, chopped
- 6 large whole eggs
- 2½ cups whole milk
- 1½ teaspoons dry mustard
- 2 tablespoons chopped fresh chives
- 2 cups heavy whipping cream, divided use
- ¾ teaspoon cayenne pepper, divided use
- kosher salt, freshly ground pepper, to taste
- ½ cup unsalted butter
- 8 large egg yolks
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- chopped chives, for garnish (optional)
Makes 8 servings.
- Preheat oven to 425 degrees. Coat a 9×13-inch baking dish (or 8 16-oz. baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12–15 minutes; transfer to the prepared baking dish or dishes. Reduce the oven to 350 degrees.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4–5 minutes more. Spoon the mixture over the English muffins.
- In a large bowl, whisk together the eggs, milk, dry mustard, chives, 1½ cups cream, and ½ teaspoon each cayenne, salt, and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown, and just set, 40–45 minutes (about 25 minutes for individual dishes).
- Ten minutes before the casserole is finished, make the hollandaise sauce. Melt the butter in the microwave. In a metal or glass bowl, whisk together the 8 egg yolks, lemon juice, Dijon mustard, remaining ½ cup cream, ¼ teaspoon cayenne, and ½ teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cooking, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2–3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter.
- Sprinkle the finished casserole with additional chives, if desired, and serve with the hollandaise on the side.
(Source: The Casserole Queens, Crystal Cook & Sandy Pollock, in Woman’s Day)