Quick and Easy Baked Eggs Benedict
Adapted from allrecipes.com and Magnola Table by Joanna Gaines.
Equipment
- blender
Ingredients
For the Casserole
- 4 Tbsp butter cubed
- 8 English Muffins cut into 1 1/2 inch pieces
- 8 oz Canadian bacon cut into 1 1/2 inch pieces
- 12 eggs
- 1½ C heavy cream
- 1½ C milk
- 1 tsp garlic powder
- 1 tsp black pepper
- ½ tsp paprika
For the Hollandaise Sauce
- 8 egg yolks
- 3 Tbsp lemon juice
- 8 Tbsp butter melted (hot!)
- 1 pinch cayenne pepper
Instructions
For the Casserole
- Preheat the oven to 375°. Generously grease a 9 x 13 baking dish with cooking spray.
- Place the English muffin pieces across the prepared baking dish. Scatter the cubed butter on top, followed by the Canadian bacon.
- In a large bowl, whisk together the eggs, milk, cream, garlic powder, salt, and pepper. Pour the egg mixture over the bread and bacon, completely covering it.
- Cover with foil and bake for 30 minutes. Uncover and sprinkle the paprika on top. Bake uncovered until lightly browned, about 30 more minutes.
For the blender Hollandaise sauce
- While the casserole bakes, make the Hollandaise sauce in your blender.
- Melt the butter in the microwave for about one minutes. It's important to have the buttter hot!
- Place the egg yokes lemon juice in your blender start the blender.
- Turn the blender on high speed; slowly pour in melted butter in a thin stream until sauce is thick, about 15 to 30 seconds. Keep sauce warm until serving by placing the blender container in a pan of hot tap water.
- Remove the casserole from the oven. Serve by cutting a piece, pouring over the warm Hollandaise sauce over the top, and dusting it with paprika and cayenne (optional).
Servings: 12