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Eggs Benedict Casserole

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Ingredients Method Notes

Ingredients
  

  • 1 pound Canadian bacon or ham – chopped
  • 6 English muffins split and cut into 1-inch pieces
  • 8 large eggs
  • 2 cups milk
  • 1 tablespoon onion powder
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon paprika for topping
  • fresh parsley chopped, for garnish
For the Sauce:
  • 4 large egg yolks
  • ½ cup heavy whipping cream
  • 1-2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • ½ cup melted butter
  • pinch salt and pepper plus more to taste

Method
 

  1. Gease a 9×13 baking dish. Place half of the Canadian bacon in bottom of dish. Top with English muffins. Follow with remaining Canadian bacon.
  2. In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper. Pour evenly over top of casserole. Use spatula to gently press bread down to ensure even soaking. Cover tightly and refrigerate 2 hours or overnight.
  3. Remove casserole from fridge and let it sit at room temperature while you preheat oven to 375F.
  4. Sprinkle casserole evenly with paprika. Cover with foil and bake for 45 minutes on lower middle rack. Uncover and bake 10-15 minutes longer or until the center is done. Sprinkle with fresh parsley, if desired.
  5. While casserole is baking, make the sauce: In a metal bowl set over a pot of simmering water (don't let bowl touch water) or a double broiler, constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.
  6. Continue whisking until sauce is thick enough to coat back of spoon and visibly thickened, about 10-15 minutes. Turn heat off. Whisk in melted butter. Add more salt/pepper to taste. Serve immediately.

Notes

To make sure that your casserole doesn’t stick to the baking dish, make sure to grease it well before adding your ingredients.
Don’t skip the step of letting the casserole sit at room temperature before baking, as this helps dish to cook evenly.
If needed you can use a heavy small pot set on the smallest burner, on lowest simmer setting. If you do this, it’s essential to constantly whisk and immediately turn heat off when sauce thickens, or yolks can curdle.
If sauce stands too long and gets too thick, add milk or broth to reach desired consistency. It’s best served immediately.
Feel free to double the sauce and reserve half of it to serve on the side or on top of individually served slices.
Because casserole contains fully cooked eggs, there won’t be the runny egg yolks of regular eggs Benedict. If you’d like, serve a poached egg on top of casserole servings, for individuals who like runny yolks. Eggs can be poached in advance.
Image and recipe credited to chewoutloud.com