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Cristina Cooks: Eggs Benedict Casserole
Yield: 12 servings (1-2/3 cups sauce).

























Ingredients:

12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
¼ teaspoon paprika

Hollandaise Sauce:
4 egg yolks
½ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ cup butter, melted



Recipe:

  1. Place half of the Canadian bacon in a greased 3-qt. or 13 x 9-in baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

  2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

  3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole.




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