EGGS BENEDICT CASSEROLE

Eggs Benedict Casserole image

Provided by cathy tate

Categories Eggs

Time 1h15m

Number Of Ingredients 14

1 Tbsp olive oil, plus more for the pan
6 english muffins, split & cut into 1-in pieces
1 large leek, white &green parts only cut into 1/4-in thick half-moons
12 oz canadian bacon, chopped
6 large eggs plus 8 large egg yolks, at room temp
2 1/2 c whole milk
1 1/2 tsp dry mustard
2 Tbsp chopped fresh chives
2 c heavy whipping cream
3/4 tsp cayenne pepper
kosher salt and pepper
1/2 c unsalted butter
1 Tbsp fresh lemon juice
1 tsp dijion mustard

Steps:

1. Heat oven to 425 degrees. Coat a 9x13 pan or 8, 16oz baking dishes with oil. Place english muffin pieces on a large rimmed baking sheet and bake until lightly golden brown, 12-15 minutes; transfer to the prepared baking dish. Reduce heat to 350 degrees.
2. Meanwhile, heat oil in large skillet over medium heat. Add the leek and cook, stirring occasionally, about 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown about 4-5 minutes more. Spoon the mixture over the english muffins.
3. In a large bowl, whisk together the whole eggs, milk, dry mustard, chives, 1 1/2 cups cream and 1/2 tsp each cayenne, salt and pepper. Pour the egg mixture over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40-45 minutes (about 25 minuts if using individual dishes)
4. Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. In a metal or glass bowl, whisk together the egg yolks, lemon juice, Dijion mustard, remaining 1/2 cup cream, 1/4tsp cayenne and 1/2tsp salt. Place the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly until mixture is thick enough to coat the back of a spoon, about 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the meltd butter. Serve with casserole.