Eggs Benedict Breakfast Bake

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If we’re eating out for breakfast or brunch, there’s a ninety-five percent chance that my husband is ordering Eggs Benedict.

 

 

 

 

There’s just something about the combination of the crunch of a toasted English muffin, a runny poached egg, salty Canadian bacon, and plenty of buttery Hollandaise sauce poured over it all.

 

 

 

 

 

 

 

 

 

It’s delicious, but that’s a lot of components in the early morning hours so it’s something I make at home maybe once a year. (Yes, it’s usually Father’s Day.)

 

INGREDINETS:

 

  • 6 English muffins

  • 12 slices Canadian bacon

  • 1 cup milk
  • 4 eggs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Fresh chives, snipped, optional

 

FOR THE HOLLANDAISE SAUCE:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 10 tablespoons unsalted butter, melted, but still warm
  • 1/2 teaspoon Kosher salt

 

METHODE:

 

Preheat oven to 350°F.
Separate English muffins and line them up vertically in a baking dish. Tuck slices of Canadian bacon in between the muffin halves.
In a medium bowl, whisk together eggs, milk, paprika, onion powder, garlic powder, and salt.
Pour evenly over the muffins in the baking dish. Cover the dish tightly with

foil and bake for 30 minutes. Uncover and bake for 30 minutes more.
During the last few minutes of baking, prepare the Hollandaise sauce:
Add egg yolks, lemon juice, and salt to a blender and blend at medium-high speed until lightened in color, about 30 seconds.
Lower blender speed and slowly drizzle in melted butter. Continue blending until all butter is incorporated.
Adjust lemon juice and salt as needed, drizzle over the casserole, and enjoy! Sprinkle with fresh chives before serving, if desired.Trust me! You’re missing a lot if you haven’t joined this group yet

 

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