Ingredients: |
Ingredients: 8Tbsp (1 stick) salted butter, cut in ½" pieces, + softened butter for 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 cups milk
1½ cups heavy cream
1½ tsp garlic powder
1½ tsp kosher salt
1½ tsp freshly ground black pepper
½ tsp sweet paprika
Hollandaise Sauce
8 large egg yolks
3 Tbsp fresh lemon juice, plus more if needed
¾ lb (3 sticks) salted butter, melted
Pinch of cayenne pepper
Pinch of ground white pepper
Garnish
Sweet paprika
2 Tbsp chopped fresh parsley
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Directions: |
Directions:Preheat the oven to 375°. Generously butter a 9x13x3" (deep) baking dish.
Scatter the English muffin pieces across the prepared baking dish. Scatter the cubed butter 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 mixture 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 a medium stainless-steel bowl or the top of a double boiler, combine the egg yolks, lemon juice, and 2Tbsp of water. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk the mixture 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 cayenne and white pepper. Taste and add more lemon juice if needed.
Remove the pan from the heat. Leave the bowl over the water to keep the sauce warm.
Remove the casserole from the oven and pour over some warm hollandaise. Dust with some paprika and the parsley. Serve at once, passing the rest of the hollandaise at the table. The casserole is best served warm. |
This recipe for Eggs Benedict Casserole is from