Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

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This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

• 2 cups (500 mL) chopped ham
• 6 English muffins, cubed
• 6 eggs
• 1 1/4 cups (315 mL) milk
• 1/2 tsp (2.5 mL) each dry mustard and paprika
• 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

• 3 egg yolks
• 1/4 tsp (1.25 mL)dry mustardDash hot sauce
• 4 tsp (20 mL)lemon juice
• 1/2 cup (125 mL)salted butter, melted and hot
• Pinch paprika (optional)

Method:

1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca