Eggs Benedict is conceivably my preferred breakfast dish ever. I have an extremely troublesome time getting whatever else when I see it on a menu. I have a perpetual love for eggs. I basically think they are the ideal nourishment. So basic, yet so debauched and extremely flexible.
With Eggs Benedict you get a twofold reward of eggs. Sublime runny yolk poached egg goodness, bested with an egg custard sauce, otherwise known as hollandaise! It's eggs over eggs. I'll early lunch to that quickly!
Discussing early lunch, Eggs Benedict is additionally the primary thing that strikes a chord at whatever point I will have individuals over for informal breakfast. However, at that point I consider all the coordinations of poaching the eggs while I have visitors in my home and who truly needs to do that? I need to drink a mimosa and talking!
Indeed, you could quickly poach them and afterward hold them in ice water until the time has come to eat and afterward rewarm them in stewing water. We all egg poachers know this stunt.
Yet at the same time, I like to abstain from whatever really includes cooking, straightforward or not, while my visitors are here. That is the point at which I got the splendid plan to make an Eggs Benedict goulash!
- 6 English muffins
- 1 lb thick cut canadian bacon
- 10 large eggs
- 1 cup milk
- salt and pepper
- chives to garnish if desired
- 6 egg yolks
- 1 1/2 TBSP lemon juice
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- salt
- squeeze of hot sauce, if desired or pinch of cayenne
INSTRUCTIONS
- For the CasseroleSpray or butter a 9X13" baking dish.
- Split the english muffins in half and cube and distribute them evenly into the bottom of the prepared baking dish. Cube the canadian bacon and sprinkle half of it over top of the bread.
- In a large mixing bowl, whisk together the eggs and milk and season very liberally with salt and black pepper (about 1 tsp salt and 3/4 tsp black pepper but I just eyeball it). Pour the egg mixture evenly over the bread and top with the rest of the canadian bacon. Press down on the bread to make sure that it is all submerged in the egg mixture.
- Cover with tinfoil and refrigerate overnight.
- About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350 F.
- Cook the casserole at 350F for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning.Remove from the oven and keep covered before ready to serve and slice.
- Top with hollandaise sauce and minced chives if desired.
- For the SauceWhile the casserole is baking, about 30 minutes before serving, set up a double boiler (a saucepan with barely simmering water that a glass or stainless steel bowl will fit over without touching the water).
- Put your egg yolks and lemon juice in your glass or stainless steel bowl and whisk vigorously until it begins to thicken and double in size. This will take some time. Be patient!
- Place the bowl over the double boiler and continue whisking constantly, paying attention that the bowl does not get too hot. You can take the bowl on and off the double boiler if needed.
- Drizzle in the melted butter, a little bit at a time, while continuing to whisk. I shoot for about 1 TBSP at a time and whisk until completely incorporated before adding more.
- Once all the butter is added, remove from the heat and taste and season as desired. Add salt, a bit more lemon juice, and a little hot sauce or cayenne if desired.
- If serving almost immediately, just place it in a warm spot covered until ready to use. Otherwise, place the sauce in a thermos to hold for up to an hour.
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