Eggs Benedict Casserole

Name: Eggs Benedict Casserole
Ingredients: 1 tablespoon olive oil, plus more for pan; 6 English muffins, split and cut into 1-inch pieces; 1 leek, cut into 1/4-inch thick half moons (white and light green only); 12 ounces Canadian bacon, chopped; 6 large eggs; 8 egg yolks; 2 1/2 cups milk; 1 1/2 teaspoons dry mustard; 2 tablespoons fresh chives; 2 cups heavy cream, divided; 3/4 teaspoon cayenne pepper, divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper; 1/2 cup unsalted butter; 1 tablespoon lemon juice; 1 teaspoon Dijon mustard

16 ingredients

4 steps

Ingredients

1 tablespoon olive oil, plus more for pan
6 English muffins, split and cut into 1-inch pieces
1 leek, cut into 1/4-inch thick half moons (white and light green only)
12 ounces Canadian bacon, chopped
6 large eggs
8 egg yolks
2 1/2 cups milk
1 1/2 teaspoons dry mustard
2 tablespoons fresh chives
2 cups heavy cream, divided
3/4 teaspoon cayenne pepper, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
1/2 cup unsalted butter
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Directions

1

Heat oven to 425°F Coat 9x13 pan with oil. Place English muffin pieces on a rimmed baking sheet and bake until golden brown, 12 to 15 minutes. Transfer to prepared baking dish. Reduce heat to 350°F.
2

Heat the oil in a large skillet over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Increase the heat to medium-high, add the bacon and cook, stirring occasionally, until beginning to brown, 4-5 minutes more. Spoon over the English muffin pieces.
3

In a large bowl, whisk the whole eggsmilk, dry mustard, chives, 1-1/2 C cream, and 1/2 tsp cayenne, 1/2 tsp salt, and pepper. Pour over the leek-bacon mixture and bake until casserole is puffed, golden brown and just set, 40 to 45 minutes.
4

Ten minutes before the casserole is finished, make the hollandaise sauce. Melt butter in microwave. Whisk together, in a double boiler, the egg yolks, lemon juice, Dijon mustard, remaining 1/2 C cream, 1/4 tsp cayenne, and 1/2 tsp salt. Heat mixture, over simmering water, whisking constantly, until the mixture is thick enough to coat the back of a spoon, 2-3 minutes. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Sprinkle the casserole with additional chives and serve with hollandaise.