“What’s with all the eggs, Joanie?” I know, I know. Egg salad, eggs benedict casserole, quiche, I’m outta control! Truth is, I’ve been working with Hickman’s Family Farms. They’re based right here in Buckeye, Arizona (since 1944) and as part of a Deviled Egg contest, they delivered 15 dozen eggs to my house. No, that’s not a typo. I said 15 dozen!!!! I have mastered the art of the omelette in the interim, but have also had an obviously compelling reason to use eggs in all of my cooking. Of course, when they asked if I could conjure up some sort of Easter brunch recipe, I was thrilled to use up the last of my eggy reserves. Presenting…
This particular recipe went through four different tests in an attempt to replicate the flavors of Eggs Benedict and the right balance of English muffin to egg to Canadian bacon. I really think you’re going to enjoy this one. Not only does it bring eggs benny to your brunch table, but it’s make-ahead! Yessssssss!!! We love make ahead, right? Chop everything up, whisk up the eggs with milk, toss it in the fridge and let it chillax until you’re ready to rock your party.
Of course, the hollandaise does need to be made the day of, due to the temperamental nature of hollandaise. But, don’t be afraid of it. I really tried to make a cheater version that could be made a day ahead, but I’m afraid this is a situation where there’s no substitute. Just follow the directions I have listed in the recipe (at the bottom of this post) and you’ll be fine. Of course, if you run into troubles, let me know in the comments section or via e-mail. But, as long as you keep whisking throughout the process and add the melted butter to the eggs very slowly, you should be home free.
Like I said, this would be a great option for Easter brunch. Want to make it a full menu? Here are some suggested recipes to pair up with this easy entree:
Starter: Classic Deviled Eggs
Salad: Berry Spinach Salad
Bread: Hot Cross Buns
Dessert: Carrot Cake Trifle
I hope you have a happy Easter with your family!
Eggs Benedict Casserole RecipePrint
The flavors of Eggs Benedict in an easy make-ahead casserole.
- 3 English Muffins, chopped into ½ in pieces
- 3oz Canadian bacon, chopped
- 8 eggs
- 1 cup half & half
- 1/2 tsp garlic powder
- ½ tsp salt
- 4 egg yolks
- 1 Tbs fresh lemon juice
- 1/2 cup butter, melted
- dash of hot sauce
- salt to taste
- chives (optional garnish)
- Preheat oven to 325F.
- Layer chopped English muffins in the bottom of a 9 x 9 glass baking dish and then on top of that add a layer of the chopped Canadian bacon.
- Combine 8 eggs, 1 cup of half & half, ½ tsp garlic powder, and ½ tsp salt into a mixing bowl and whisk vigorously until the yolks are broken and the eggs are incorporated into the half & half.
- Pour the egg mixture over the Canadian bacon and English muffins and place in the oven on the middle rack. Bake for 30 minutes or until the center is set and no longer jiggles when the dish is moved.
- *Everything up to this step can be done the night before. Just cover the unbaked casserole and refrigerate. When you’re ready to cook it, set it out on the counter for 20 minutes and then proceed with baking it the prescribed 30 minutes at 325F and continue with the rest of the recipe.
- While the casserole bakes, prepare your traditional hollandaise sauce.
- Combine 4 egg yolks with 1 Tbs fresh lemon juice in a metallic bowl and whisk vigorously until the eggs double in size and thicken.
- Then place the bowl over a pot with boiling water, though don’t let the bottom of your metallic bowl touch the water (this is important so that the eggs don’t scramble). Whisk vigorously for another 30 seconds, then super slowly, in a steady slow stream, add the butter into eggs while whisking. If you add too much butter at once or don’t whisk while adding it, your hollandaise will separate and won’t be a smooth creamy texture.
- Once the butter is incorporated and you have a smooth, silky hollandaise, add in salt to taste and a dash of hot sauce.
- Serve casserole warm and top each piece with a generous ladle of hollandaise and garnish with chives.
- Category: Breakfast
- Cuisine: American
*Original recipe by Joanie Simon (JoanieSimon.com)
*The post was sponsored by Hickman’s Family Farms