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Eggs Benedict Casserole Recipe

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This recipe for Eggs Benedict Casserole is from The Braunschweig/Kneip Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
12-14
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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