Description
A crowd-pleasing, creamy, and savory breakfast casserole version of classic Eggs Benedict. Perfect for weekend brunches and special gatherings.
Ingredients
English Muffins (6, split and toasted)
Canadian Bacon (12 slices)
Eggs (6 large)
Butter (1/2 cup, melted)
Egg Yolks (3)
Lemon Juice (2 tablespoons)
Dijon Mustard (1 teaspoon)
Salt & Pepper (to taste)
Fresh Parsley or Chives (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Arrange toasted English muffin halves in the dish.
- Top each half with a slice of Canadian bacon.
- Crack eggs directly over each muffin and bacon section.
- In a double boiler, whisk together egg yolks, lemon juice, and Dijon mustard.
- Slowly add melted butter while whisking until the hollandaise thickens.
- Season sauce with salt and pepper, then pour over the dish.
- Bake for 20-25 minutes, or until egg whites are set.
- Garnish with parsley or chives and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast