Eggs Benedict Casserole

Eggs Benedict Casserole
Staff Writer

HUNGRY

People always try to serve eggs benedict for brunch, but it often becomes a trialing task when there are a lot of people to poach an egg for. This recipe solves all of those problems, combining the tastes and flavors of the favorite brunch dish into a one-dish meal. 

6
Servings
331
Calories Per Serving
Deliver Ingredients

Ingredients

For the casserole

  • English muffins, split and cut into 1 inch pieces
  • 1  Tablespoon  olive oil, plus more for greasing
  • large leek, dark green part removed, cut into 1/4 inch half moons
  • 12  Ounces  Canadian bacon, chopped
  • large eggs, at room temperature
  • 2 1/2  Cups  whole milk
  • 1 1/2  Teaspoon  dried mustard
  • 1 1/2  Cup  heavy cream
  • 2  Tablespoons  fresh chives, plus more for garnish
  • 1/2  Teaspoon  cayenne pepper
  • Salt and pepper, to taste

For the Hollandaise sauce

  • stick butter
  • egg yolks, at room temperature
  • 1  Tablespoon  fresh lemon juice
  • 1  Teaspoon  Dijon mustard
  • 1/2  Cup  heavy cream
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  cayenne pepper

Directions

For the casserole

 

Preheat oven to 350 degrees. Coat a 9 by 13 baking dish with oil.

Place English muffins in a single layer on a sheet tray and bake until golden brown. Transfer to the prepared baking dish. 

Heat oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon and continue to cook until the leeks and bacon begin to brown. Spoon mixture over the English muffins. 

In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne. Season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives. 

For the Hollandaise sauce

Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Melt the butter in the microwave. Over a double boiler, whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt, and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve alongside Eggs Benedict Casserole. 

Nutritional Facts

Total Fat
21g
30%
Sugar
3g
3%
Saturated Fat
10g
42%
Cholesterol
92mg
31%
Carbohydrate, by difference
16g
12%
Protein
20g
43%
Vitamin A, RAE
171µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
124mg
12%
Choline, total
70mg
16%
Fiber, total dietary
2g
8%
Fluoride, F
2µg
0%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
40mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
305mg
44%
Selenium, Se
35µg
64%
Sodium, Na
836mg
56%
Vitamin D (D2 + D3)
1µg
7%
Water
157g
6%
Zinc, Zn
2mg
25%

Eggs Benedict Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Eggs Benedict Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.