Eggs Benedict casserole
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:
- 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.
- In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
- Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.
Hollandaise Sauce
- 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.
- Serve over casserole. Sprinkle with paprika, if desired.
Courtesy Egg Farmers of Canada
www.eggs.ca
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