Monday, May 12, 2014

Eggs Benedict Casserole

 Usually, when you make classic Eggs Benedict, you make it in individual servings. You have your toasted English muffins, topped with ham or Canadian Bacon and a poached egg, drizzled with a rich and decadent Hollandaise sauce. DELICIOUS!! The only problem is that it doesn't exactly lend itself to feeding a crowd.
 Well, leave it to my fabulous sister Jeanie to find a recipe for Eggs Benedict that DOES feed a crowd! I mean, it stands to reason. She pretty much feeds the whole world with all the cooking she does. And she knows everything about everything. Let me put it this way....Lots of people come to me whenever they have a cooking question. Well, Jeanie is person I call when I have a cooking question. She's just amazing.
 Anyway, when we had our big Easter Brunch, she brought this dish and it was a HUGE hit. SWOOSH! There was nothing left. The recipe is pretty easy! And it's a total do-ahead, so it's a time saver too. I love that. I can't remember where she found it (somewhere on Pinterest, I think), but I'll still give her the credit for it. So, make this the next time you're feeding a crowd at brunch, or any holiday when you wanna serve a nice breakfast. (Christmas, anyone??) It's Delish!!
Thanx My Jeanie!!

3/4 lb Canadian Bacon, chopped
6 English muffins, split, toasted, and cut into 1" pieces
8 eggs
2 cups milk
1 tsp onion powder
1/4 tsp paprika

4 egg yolks
1/2 cup heavy cream
2 tbs lemon juice
1 tsp Dijon mustard
1/2 cup butter, melted

 Place half the bacon in a greased 9x13 baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk, and onion powder. Pour over the top. Cover and refrigerate overnight.
 Remove from refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake 375ºF for 35 minutes. Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
 In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160º or until it's thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm butter, whisking constantly. Serve immediately with casserole.

Instead of using this sauce recipe, you could always just make a regular classic Hollandaise Sauce. It's basically the same, though.
Don't have Canadian Bacon? Use regular diced ham instead.
I noticed that there's no salt and pepper added. If I were making this, I'd probably throw some in. Yes, I know the bacon is salty, but I'd still probably add more. Just sayin.
Jeanie told me that the only thing she did differently was that she buttered the English muffins before cutting them up and adding them to the casserole. Obviously. I mean, why wouldn't you???

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