Eggs Benedict Strata

Name: Eggs Benedict Strata
Ingredients: FILLING; Hard boil 12 eggs; cool and chop them; Dice 2 cups black forest ham; 2-1/2 cups coarsely torn day old bread (I have used day old croissants, too); 1 cup shredded Gruyere cheese; 6 tablespoons unsalted butter; 1/3 cup flour; 2 cups milk; 1 tablespoon fresh lemon juice; 1/2 cup mayonnaise - the good stuff; 2 teaspoons Dijon mustard; 1/2 teaspoon garlic powder; 1 teaspoon dried tarragon; Cayenne pepper

14 ingredients

8 steps

Ingredients

FILLING
Hard boil 12 eggs; cool and chop them
Dice 2 cups black forest ham
2-1/2 cups coarsely torn day old bread (I have used day old croissants, too)
1 cup shredded Gruyere cheese
6 tablespoons unsalted butter
1/3 cup flour
2 cups milk
1 tablespoon fresh lemon juice
1/2 cup mayonnaise - the good stuff
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 teaspoon dried tarragon
Cayenne pepper

Directions

1

Butter a 9 x 13-inch baking dish. Add the eggs, bread and ham to the baking dish. Set aside.
2

Melt the butter in a saucepan over medium-high heat. Stir in the flour and cook until mixture foams.
3

Whisk in milk and cook until sauce thickens; remove from the heat.
4

Stir in lemon juice, mayonnaise, mustard, garlic powder, and tarragon.
5

Season with cayenne - to your taste. If needed, salt, however, the ham and cheese is usually salty enough.
6

Pour the sauce over the top of the casserole. Top with the cheese. Cool, cover and refrigerate overnight.
7

The next morning: take out the dish to sit at room temperature for a little bit; then bake at 350 degrees for about 35 minutes or until bubbly.
8

Note: My technique written above has been changed slightly since it was originally posted.