Eggs Benedict Casserole
Eggs Benedict Casserole
Miz Helen's Kitchen
Adapted From The Casserole Queens
Serves 8
Ingredients
1 tablespoon Olive Oil, plus more for the pan
6 English Muffins, split and cut into 1 inch pieces
1 large leek, white and light green part only, cut into 1/4 inch thick half moons
12 oz Canadian Bacon, chopped
6 large eggs plus 8 large egg yolks, room temperature
2 1/2 cups whole milk
1 1/2 teaspoon dry mustard
2 tablespoon chopped fresh chives, plus more for serving
2 cups heavy whipping cream
3/4 teaspoon cayenne pepper
Salt and Pepper to taste
1/2 cup unsalted butter
1 tablespoon fresh lemon juice
zest of 1 lemon
1 teaspoon Dijon Mustard
Directions
On a cookie sheet toast the English Muffin pieces in a 425 degree oven until lightly toasted about 12 minutes
Remove the toasted English Muffin pieces to a oil coated 9X13 baking dish
In a medium skillet heat the oil and add the leek, cook on medium heat until leek is clear
Add the chopped Canadian Bacon to the leeks and cook 4 to 5 minutes, stirring occasionally
In a large mixing 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 and bacon mixture
Bake at 350 degrees 40 to 50 minutes until casserole is puffed and a sliver knife comes out clean
For The Hollandaise
Melt the butter
In a glass or metal mixing bowl, whisk together the egg yolks, lemon juice, Dijon Mustard, remaining 1/2 cup of cream, 1/4 teaspoon cayenne and 1/2 teaspoon salt.
Place the mixing bowl over a saucepan of simmering water and cook the egg mixture,whisking constantly until the mixture is thick enough to coat the back of a sliver spoon. This will take 3 to 4 minutes
Reduce heat to low, and still whisking constantly, gradually add the melted butter
Pour into serving container
Recipe Tips
When freezing individual servings we packaged the serving with a small packet of the Hollandaise inside the bag with the serving. When the serving is thawed a serving of sauce is ready to be served on top to complete a very flavorful serving of Eggs Benedict. These individual servings are just great for a lunch or a really quick breakfast.