Friday, October 25, 2013
Eggs Benedict Casserole
The Hollandaise sauce would also be delicious over veggies like asparagus or broccoli. Yum!
EGGS BENEDICT CASSEROLE
6 English muffins, cubed
10-12 oz. Canadian bacon, diced
2 cups milk
1 tsp. onion powder
1 stick (1/2 cup) butter
4 egg yolks, beaten
1/2 cup heavy cream
2 Tbsp. lemon juice
1 tsp. Dijon mustard
Spread the cubed English muffins and diced Canadian bacon evenly in a 9x13 baking dish. In a large bowl, beat the 8 eggs, then whisk in the milk and onion powder. Pour over the muffins and bacon. Cover and refrigerate overnight.
Remove dish from refrigerator and let casserole come to room temp (about 20 minutes or so). Preheat oven to 350 degrees. Bake, covered for 35 minutes. Remove cover and bake another 15-20 minutes or until center is set. Let stand 5 minutes before serving.
While casserole is baking, prepare the Hollandaise sauce:
In a microwave-safe bowl, melt butter and let cool slightly. Whisk in beaten eggs, then whisk in cream and lemon juice until smooth. Heat the mixture in the microwave on HIGH for 1-2 minutes, beating after every 20 seconds until the mixture thickens.* Stir in Dijon mustard. Serve with casserole.
*I have a pathetic 700 watt microwave. It took me more like 3 minutes to get my sauce to thicken. Just keep this in mind if you also have a wimpy microwave.