Lightly toast the interiors of the English muffins under the broiler in your oven before using them in this recipe. Keep a close eye on them so they don’t burn or become too toasty! If you don’t have time to make the hollandaise sauce from scratch, use 2 packages instant hollandaise, such as Knorr.
12oz.package English Muffinslightly toasted (about 6 whole)
8ouncesCanadian bacondiced
8large eggs
2cupswhole milk
1tablespoonDijon mustard
1teaspoonsalt
Hollandaise sauce
4large egg yolks
1/2cupheavy whipping cream
2tablespoonsfreshly squeezed lemon juice
2teaspoonsDijon mustard
1/2cup113g unsalted butter, melted
Salt to taste
Freshly cracked pepper
Handful of chopped chivesabout 1/4 cup
Instructions
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.
Notes
Adapted from Taste of Home
Keyword breakfast casserole, chives, english muffins, hollandaise sauce