For breakfast, a special event, or even for house visitors, this overnight eggs benedict casserole is simple to prepare in advance.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup whole milk
- ¼ cup chopped dark chocolate
- ¼ cup chopped milk chocolate (such as Dairy Milk)
- 3 pinches ground ginger
- 1 pinch cayenne pepper, or more to taste
Instructions
- Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
- Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.
- Don’t use the cheap milk chocolate that’s made of corn syrup and yucky things that makes it taste like wax. I’ve tried a few brands and I find that Dairy Milk milk chocolate works really well and tastes great.
- Never add cold milk when melting chocolate – it will make it lump up and do strange things.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 18 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Dying cause
This is pretty good. I added extra cayenne. I also opted for the whipped cream and cayenne on top. Thank you for the recipe.