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.
| Level: | Easy |
| Total: | 10 hr 25 min |
| Active: | 45 min |
| Yield: | 8 servings |
Ingredients
- 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
- 15 tablespoons unsalted butter
- 4 large egg yolks
- 2 tablespoons lemon juice
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 8 large eggs
- 3 tablespoons minced fresh chives
Instructions
- For the casserole: Grease a 9-by-13-inch baking dish with the butter.
- 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.
- 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.)
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.)
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 609 |
| Total Fat | 43 g |
| Saturated Fat | 23 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 26 g |
| Cholesterol | 517 mg |
| Sodium | 689 mg |
Reviews
Amazing! Followed the recipe and it turned out Eggcellunt! I would call it intermediate level rather than ‘easy’ just because of all the moving parts and steps. Rather than topping with chives we used crumbled bacon! Overall score is 10 out of 10 and we will be making again.
Just did a test run of this recipe as my mom asked me to host Mother’s Day for the first time and while I wanted to serve eggs benedict it would be too difficult to plate individually for 10+ people. This came out amazing! I added paprika and onion powder to the casserole for a little extra flavor.
Amazing casserole! It turned out brilliant, the hollandaise sauce was excelente and I was able to execute it with ease. I turned half into Florentine by adding wilted spinach and sliced tomatoes after the first bake. I will definitely be making this often! Love it.
I followed the instructions exactly as written and it was Burnt! The only thing I didn’t do as written was the hollandaise sauce and that was the only thing I liked about this recipe. This is the first time I’ve ever gotten a recipe on Food Network.com that wasn’t a hit in our house. I’m very disappointed.
Fabulous
This Eggs Benedict was a HUGE hit with my family! So fluffy on the bottom and the English breakfast muffins were so soft! I felt like I was on a cloud eating it. It was also VERY filling. The hollandaise sauce was the hardest part for me, I made it twice using the blender and 2 sticks of butter as the recipe called for. The sauce turned out very runny so instead on my third try I did one stick of butter and I did it over a steaming pot in medal bowl and just whisked it constantly so the egg doesn’t cook. Also I only put a pinch of salt as the egg muffins and the sauce with it were salty enough for us.
I will be making this again! Even my 9 month old enjoyed the English muffins.
What a great idea! Love the blender hollandaise sauce. Definitely going to try it!
Eggs bennie but make it a casserole–so smart!