







There’s something luxurious about going out to breakfast and having Eggs Benedict. It’s the kind of thing I usually only do on vacation . . . If you want that same indulgent experience at home with family and friends just serve this Eggs Benedict Casserole with Hollandaise Sauce for all the same great flavors of the real deal. You won’t have poached eggs, but once you taste the creamy egg custard mix in this casserole there will be no worries about that. And of course you still get to top everything with that decadent Hollandaise Sauce. {Don’t be tempted to make a package Hollandaise, the real stuff is very easy to make and so creamy good.}

This casserole is perfect for breakfast, brunch, or even dinner; make it in a 9- by 13-inch pan, or use small baking dishes for individual servings. Also, since you are going to have some egg whites left over from the Hollandaise Sauce, we recommend Vanilla Bean Angel Food Cake or a Blonde Texas Sheet Cake – both would be perfect with the casserole on a brunch buffet!

Eggs Benedict Casserole with Hollandaise

Ingredients

1 tablespoon olive oil, plus more for the pan

6 English muffins, split and cut into 1-inch pieces

1 large leek, white and light green part only, cut into 1/4-inch-thick half-rounds

12 ounces Canadian bacon, chopped

6 large eggs, at room temperature

8 large egg yolks, at room temperature

2 1/2 cups whole milk

1 1/2 teaspoons dry mustard

2 tablespoons chopped fresh chives, plus more for serving

2 cups heavy whipping cream

3/4 teaspoon cayenne pepper (divided use)

1 teaspoon Kosher salt

fresh ground pepper to taste

1/2 cup (1 stick) unsalted butter

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

Directions

Heat oven to 425 degrees F. Coat a 9- by 13-inch baking dish (or eight 16-ounce baking dishes) with oil. Place the English muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12 to 15 minutes; transfer to the prepared baking dish (or dishes). Reduce the oven to 350 degrees F.

Meanwhile, heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4 to 5 minutes more. Spoon the mixture over the English muffins.

In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream, and 1/2 teaspoon cayenne, 1/2 teaspoon salt, and pepper to taste. Pour the egg mixture over the leek-bacon mixture.

Bake until casserole is puffed, golden brown and just set, 40 to 45 minutes (about 25- 30 minutes for individual dishes, depends on the depth of the dish, watch until they are set up).

Ten minutes before the casserole is finished, make the hollandaise sauce. Melt the butter in the microwave and set aside. In the top of a double boiler, whisk together the egg yolks, lemon juice, Dijon mustard, remaining 1/2 cup cream, 1/2 teaspoon cayenne, and 1/2 teaspoon salt. Whisk constantly until the mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. {If you don’t have a double boiler, use a glass or metal bowl set over (not in) a saucepan of simmering water.}

Reduce heat to low. Still whisking constantly, gradually add the melted butter and serve immediately with your hot casserole.

recipe adapted from The Casserole Queens via Woman’s Day Magazine