Description
Brunch enthusiasts will fall in love with this eggs benedict casserole, a mouthwatering twist on the classic breakfast favorite. Rich Canadian bacon, creamy hollandaise, and perfectly poached eggs combine in a simple, crowd-pleasing dish you can’t resist.
Ingredients
Scale
Eggs:
- 6 large eggs
- 3 large egg yolks
Proteins and Bread:
- 1 12-ounce (340 grams) package Canadian bacon, sliced
- 4 English muffins, split and cut into chunks
Sauce and Seasoning Ingredients:
- 2 cups (480 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- 4 tablespoons (60 grams) unsalted butter
- 1 tablespoon (15 milliliters) Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon (15 milliliters) lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup (115 grams) unsalted butter, melted
- Pinch of salt
- Pinch of cayenne pepper (optional)
Instructions
- Prepare the culinary workspace by warming the oven to 350°F (175°C) and generously coating a 9×13-inch baking vessel with lubricant to prevent sticking.
- Create a foundational layer using torn English muffin pieces, arranging them evenly across the bottom of the dish, then meticulously cover with Canadian bacon slices in a uniform pattern.
- Delicately crack whole eggs across the layered surface, positioning them strategically to ensure balanced distribution and consistent cooking.
- Craft a luxurious custard by gently melting butter in a saucepan, then incorporating milk, heavy cream, Dijon mustard, salt, and pepper. Warm the mixture until it reaches a harmonious temperature without reaching a boiling point.
- Cascade the creamy custard mixture over the assembled ingredients, ensuring complete and thorough coverage of the casserole’s components.
- Transfer the baking dish to the preheated oven, allowing the casserole to transform and set for 25-30 minutes, watching for a golden-brown exterior and perfectly cooked eggs.
- While the casserole bakes, construct the hollandaise sauce using a double boiler technique: whisk egg yolks, lemon juice, and Dijon mustard in a heatproof bowl positioned over simmering water.
- Continue whisking the sauce mixture until it thickens, then slowly incorporate melted butter while maintaining constant motion, creating a silky, emulsified sauce.
- Season the hollandaise with salt and optional cayenne pepper to elevate the flavor profile.
- Once the casserole emerges from the oven, drizzle the freshly prepared hollandaise sauce generously across the surface, creating an appetizing final presentation.
- Serve immediately, allowing guests to savor the harmonious blend of textures and flavors in this innovative breakfast creation.
Notes
- Customize egg placement by creating small wells for each egg to ensure even cooking and perfectly runny yolks.
- Upgrade Canadian bacon with crispy pancetta or smoked ham for a flavor-packed variation that adds extra richness.
- Prepare hollandaise sauce just before serving to maintain its silky smooth texture and prevent separation.
- Make ahead by assembling the casserole the night before, refrigerating, and baking fresh in the morning for a stress-free breakfast preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 530
- Sugar: 3 g
- Sodium: 860 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 410 mg