Directions: |
Directions:For the Casserole Spray or butter a 9X13" baking dish. Split the english muffins in half and cube and distribute them evenly into the bottom of the prepared baking dish. Cube the Canadian bacon and sprinkle half of it over top of the bread. In a large mixing bowl, whisk together the eggs and milk, salt and pepper. Pour the egg mixture evenly over the bread and top with the rest of the Canadian bacon. Press down on the bread to make sure that it is all submerged in the egg mixture. Cover with foil and refrigerate overnight. About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350 F. Cook the casserole at 350º for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning. Top with hollandaise sauce.
For the Sauce: While the casserole is baking, about 30 minutes before serving, set up a double boiler. Put your egg yolks and lemon juice in your glass or stainless steel bowl and whisk vigorously until it begins to thicken and double in size. This will take some time. Be patient! Place the bowl over the double boiler and continue whisking constantly, paying attention that the bowl does not get too hot. You can take the bowl on and off the double boiler if needed. Drizzle in the melted butter, a little bit at a time, while continuing to whisk. Once all the butter is added, remove from the heat and taste and season as desired. Add salt, a bit more lemon juice, and a little hot sauce or cayenne if desired. |
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