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Eggs Benedict Casserole

Eggs Benedict like you’ve never tried it before! A great recipe to impress at a family brunch! Ingredients 1 tablespoon olive oil 6 English muffins, quartered 1 large leek, washed, sliced (white & light green parts only) 12 oz.
Barbara Walch
Recipe Eggs Benedict Casserole

Eggs Benedict like you’ve never tried it before! A great recipe to impress at a family brunch!

Ingredients

  • 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.

Recipe

  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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)