Eggs Benedict Casserole

A delicious brunch doesn't have to break the budget. This casserole lets you easily prepare the brunch classic for your friends or family without the cost of tipping a waiter.
Photo by Lee C.
Adapted from womansday.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from womansday.com

Ingredients

  • 1

    teaspoon Dijon mustard

  • 1

    tablespoon fresh lemon juice

  • 1/2

    cup unsalted butter

  • Pepper

  • Kosher salt

  • 3/4

    teaspoons cayenne pepper

  • 2

    cups heavy whipping cream

  • 2

    tablespoons fresh chives, chopped

  • 1 1/2

    teaspoon dry mustard

  • 2 1/2

    cups whole milk

  • 8

    large egg yolks

  • 6

    large eggs

  • 12

    ounces Canadian bacon

  • 1

    large leek

  • 6

    english muffins

  • 1

    tablespoon olive oil

Directions

Heat oven to 425 degrees F. Coat a 9- by 13-inch baking dish (or eight 16-ounce baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12 to 15 minutes; transfer to the prepared baking dish (or dishes). Reduce the oven to 350 degrees F. 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 to 5 minutes more. Spoon the mixture over the English muffins. In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream, and 1/2 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 to 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 egg yolks, lemon juice, Dijon mustard, remaining 1/2 cup cream, 1/4 teaspoon cayenne, and 1/2 teaspoon salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives, if desired, and serve with the hollandaise.

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