Eggs Benedict Casserole

Staff Writer
Eggs Benedict Casserole
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
827
Calories Per Serving
Deliver Ingredients

Ingredients

For the casserole

  • 6 English muffins, split and cut into 1 inch pieces
  • 1 Tablespoon olive oil, plus more for greasing
  • 1 large leek, dark green part removed, cut into 1/4 inch half moons
  • 12 Ounces Canadian bacon, chopped
  • 6 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

  • 1 stick butter
  • 8 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. 

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.

Nutritional Facts

Total Fat
63g
96%
Sugar
10g
N/A
Saturated Fat
34g
100%
Cholesterol
567mg
100%
Protein
31g
62%
Carbs
38g
13%
Vitamin A
671µg
75%
Vitamin B12
2µg
27%
Vitamin B6
0.4mg
22.3%
Vitamin C
4mg
6%
Vitamin D
4µg
1%
Vitamin E
3mg
16%
Vitamin K
17µg
21%
Calcium
344mg
34%
Fiber
3g
13%
Folate (food)
96µg
N/A
Folate equivalent (total)
120µg
30%
Folic acid
14µg
N/A
Iron
4mg
21%
Magnesium
64mg
16%
Monounsaturated
20g
N/A
Niacin (B3)
6mg
32%
Phosphorus
514mg
73%
Polyunsaturated
5g
N/A
Potassium
849mg
24%
Riboflavin (B2)
0.8mg
49.7%
Sodium
950mg
40%
Thiamin (B1)
0.7mg
44.6%
Trans
0.6g
N/A
Zinc
3mg
20%

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