Eggs Benedict
- Servings
- 4
Ingredients
- 6 English muffins cut into 1 inch pieces
- 12 oz Canadian bacon chopped
- 8 large eggs
- 2 cup Whole Milk
- 1/2 tsp onion powder
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 6 slice Swiss cheese cut into thin strips
- 1/2 cup mozzarella cheese shredded
- 4 egg yolks
- 1 tbsp Lemon Juice
- 1 tsp dijon mustard
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/2 cup unsalted butter melted and hot
Method
-
Spray a 2 quart casserole dish or a 9x13-inch pan with cooking spray.
-
Place the English muffin pieces in the pan, then top with Canadian bacon pieces.
-
In a bowl, whisk the eggs together with the milk, onion powder, pepper and salt, then pour over the English muffins.
-
Lay the Swiss cheese strips over the top, then sprinkle with the mozzarella.
-
Cover the pan with plastic wrap and place in the refrigerator overnight.
-
Preheat the oven to 375ยฐ and place the pan in the oven. Bake for 35-40 minutes, until the eggs have cooked.
-
While the casserole is baking, make the hollandaise sauce.
-
When the casserole has finished baking, remove, cut slices and pour some hollandaise sauce over each serving.
To make the hollandaise sauce:
-
Heat the butter till melted and very hot.
-
Place the yolks, lemon juice, dijon mustard, salt and paprika in a blender and blend for 30 seconds until the yolks are lighter in color. This helps the sauce have more body.
-
Then open the spout or remove the centerpiece of the lid and while the blender is running, pour in the hot butter slowly till well combined. Continue blending for 20 more seconds. The hot butter and the heat from the blending will heat the eggs enough to be eaten.
-
If the sauce gets too thick, thin with a little warm water.
-
Taste before serving and add more salt or lemon juice accordingly.
-
Keep the hollandaise in a warm place till ready to serve.
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.