Name: Eggs Benedict Casserole
Prep time: 25 min
Total time: 1 h
Yield: 8
Ingredients: 1 tbsp. olive oil; 6 English muffins; 1 large leek; 12 oz. Canadian bacon; 6 large eggs; 8 large egg yolks; 2 1/2 c. whole milk; 1 1/2 tsp. dry mustard; 2 tbsp. chopped fresh chives; 2 c. heavy whipping cream; 3/4 tsp. cayenne pepper; kosher salt; Pepper; 1/2 c. unsalted butter; 1 tbsp. fresh lemon juice; 1 tsp. Dijon mustard

Step 1Heat 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.

Step 2Meanwhile, 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.

Step 3In 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).

Step 4Ten 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.

Eggs Benedict Casserole

Ingredients

Directions

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