This overnight dish is layered with toasted English muffins, Canadian bacon and hollandaise sauce for the easiest take on classic Eggs Benedict. Pair it with Spiced Orange Breakfast Punch for a dynamic brunch duo!
I hope all of those celebrating had a real nice Christmas this week. I’m still recovering from the sugar rush that is the holidays with my family. In fact, yesterday’s breakfast was two pieces of black walnut fudge with coffee. That was a first for me, but my mom makes the best fudge ever only once a year, so no regrets!
To counter all of that sweetness, I whipped up this Eggs Benedict Bake. I’ve made it twice now and I currently have a third pan in the refrigerator. It is absolutely delicious with hollandaise sauce and a handful of fresh chives, which I don’t consider optional. Since you can assemble it a day ahead, I think it would make a wonderful New Year’s Day breakfast.
I first saw this recipe on the Taste of Home website, and then on more than a dozen other food blogs. I wondered if it was really as good as everyone was saying. Well, it is. The only prerequisite is that you must like Eggs Benedict!
After my first bake, I learned a few things about the dish so my preparation and ingredients are slightly different from the original. I found that toasting the English muffins made the dish more flavorful, so I highly recommend toasting them under the broiler under careful watch. I also found the original 12 ounces of Canadian bacon was a bit much for me. 8 ounces is plenty and to me the dish seems more balanced.
The day before Christmas Eve we toasted each other in the workshop with Spiced Orange Breakfast Punch. It’s soothing, gingery, fizzy and makes you feel good about the dose of Vitamin C you’re getting with a cupful. It’s great with the Eggs Benedict Bake, and really you need nothing else for a completely satisfying brunch! You can find the punch recipe here.
The only slightly fussy thing about this recipe is the hollandaise sauce, which I make from scratch. It’s not difficult, but it takes about 10 minutes and the use of a cooking thermometer. If you’re not inclined to make your own hollandaise, then I’ve seen many people substitute 2 packages of instant hollandaise for the scratch version, and you could too!
Eggs Benedict Bake
- 13×9 inch baking dish
- 12 oz. package English Muffins lightly toasted (about 6 whole)
- 8 ounces Canadian bacon diced
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 4 large egg yolks
- 1/2 cup heavy whipping cream
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1/2 cup 113g unsalted butter, melted
- Salt to taste
- Freshly cracked pepper
- Handful of chopped chives about 1/4 cup
- Coat a 3 quart (or 13×9-inch) baking dish with cooking spray.
- Cut the toasted English muffins into 1-inch pieces and place half in the bottom of the dish. Evenly top the muffins with the Canadian bacon. Cover the bacon with the other half of the cubed bread.
- In a large bowl, whisk the eggs, milk, Dijon, and salt in a large mixing bowl. Pour the mixture over the bread and cover with plastic wrap. Refrigerate overnight.
- Preheat oven to 375°F.
- Remove the plastic wrap from the casserole dish and re-cover the dish with a piece of aluminum foil. Place in the preheated oven and bake for 35 minutes. Remove the foil and bake for 15 minutes longer, or until a knife inserted into the center comes out clean. Let cool slightly and sprinkle with some of the chives.
- Make the hollandaise: In a double boiler, or in a bowl over simmering water, whisk the egg yolks, cream, lemon juice and mustard until blended. Cook, whisking constantly, until the mixture thickens and an instant-read thermometer registers 160°F. Reduce heat to low and slowly drizzle in the warm melted butter, whisking constantly to incorporate as you pour. Remove from heat and add salt and pepper to taste.
- Serve the Eggs Benedict Bake with hollandaise and remaining chives on the side.