Ingredients: |
Ingredients: 8 Tab salted butter, cut into ½" pieces, plus softened butter for the pan 12 English muffins, preferably Thomas original torn or cut into 1½" pieces 10 oz. Canadian bacon, cut into 1½" pieces 18 large eggs 1½ C milk 1½ C heavy cream 1½ Tsp garlic powder 1½ Tsp kosher salt 1½ Tsp pepper ½ Tsp sweet paprika
Hollandaise Sauce: 8 large egg yolks 3 Tab fresh lemon juice, plus more if needed 3 sticks salted butter, melted Pinch of cayenne pepper Pinch of ground white pepper
Garnish: Sweet paprika 2 Tab chopped fresh parsley
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Directions: |
Directions:Preheat oven to 375º.
Generously butter a 9 x 13 x 3" deep baking dish.
Scatter the English muffing pieces across the prepared baking dish. Scatter the cubed button on top followed by the Canadian bacon.
In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt and pepper. Pour the egg mix over the bread and bacon, completely covering it.
Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on top. Bake until set and lightly browned, about 30 minutes.
Meanwhile, make the hollandaise sauce: In the top of a double boiler, combine the egg yolks, lemon juice and 2 Tab water. Whisk the mix until the egg yolks thicken and double in volume. Whisking constantly, add the butter in a slow, steady stream. The sauce will thicken and increase in volume, 4-5 minutes. Add the peppers, taste and add more lemon juice if needed.
Remove the pan from heat, keep warm.
Remove the casserole from the oven and pour over some of the warm sauce. Dust with some paprika and the parsley.
Serve at once, passing the rest of the hollandaise at the table.
Best served warm. |