Eggs Benedict Casserole 

This decadent and beautiful casserole is perfect for a brunch or holiday breakfast. English muffins are soaked in a custard and baked along with Canadian bacon, then topped with poached eggs and lemony hollandaise before serving.  
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  • Level: Easy
  • Total: 10 hr 25 min (includes overnight chilling)
  • Active: 45 min
  • Yield:  8 servings
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Ingredients

Casserole:

1 tablespoon unsalted butter

8 English muffins

16 slices Canadian bacon (about 9 ounces)

2 cups milk

1/2 cup heavy cream

1/4 teaspoon ground nutmeg

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

6 large eggs

Hollandaise Sauce:

15 tablespoons unsalted butter

4 large egg yolks

2 tablespoons lemon juice

1 1/2 teaspoons kosher salt

1/4 teaspoon cayenne pepper

Poached Eggs:

1 tablespoon white vinegar

8 large eggs

3 tablespoons minced fresh chives

Directions

  1. For the casserole: Grease a 9-by-13-inch baking dish with the butter.
  2. Split the English muffins open. Shingle the English muffins split-sides up in the baking dish in 2 rows, alternating tops and bottoms. Place 1 slice of Canadian bacon in between each piece. 
  3. Whisk together the milk, cream, nutmeg, salt, pepper and eggs in a medium bowl until well combined. Pour the custard over the top of the English muffins, then cover the baking dish with plastic wrap and refrigerate 8 hours or up to overnight. (See Cook's Note.) 
  4. Preheat the oven to 350 degrees F.  
  5. Remove the plastic wrap from the casserole dish and replace with foil. Bake 30 minutes, then remove the foil and bake until the casserole is set and the English muffins and bacon have browned on the edges, an additional 30 minutes.  
  6. For the hollandaise sauce: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the yolks, lemon juice, salt and cayenne to a blender and blend for 1 minute. With the blender running, pour the melted butter very slowly through the open hole of the blender lid.   
  7. For the poached eggs: Fill a large saucepan with 2 quarts water. Add the vinegar and bring to a steady simmer over medium-high heat.   
  8. Crack 4 eggs into small cups or glasses. (If your simmering water has reduced too much, add a bit more water and bring back to a steady simmer.) Slip the eggs into the water in one quick motion. Poach the eggs until the whites are firm but the yolks are still runny, 4 to 5 minutes. Remove the eggs with a slotted spoon and drain on a paper towel. Repeat with 4 more eggs.    
  9. Arrange 4 eggs on each side of the baked casserole. Drizzle the hollandaise sauce over the top and sprinkle with the chives. Serve while still warm with extra hollandaise sauce on the side. (If the sauce has thickened too much, whisk it with a tablespoon of water.) 

Cook’s Note

If you do not have time to let your casserole sit overnight, split all the English muffins and place in a large bowl; cover with the custard mixture. Let sit for 15 minutes, turning the English muffins occasionally to make sure they are coated and absorbing the custard. Then layer in the casserole dish as directed.