Food Lion Kitchen: Eggs Benedict

Eggs Benedict Casserole

This breakfast casserole includes the delicious flavors of classic Eggs Benedict – including a rich Hollandaise.  It’s perfect when you have weekend guests and want to impress but would rather spend time with your guests than be in the kitchen.

The Canadian bacon and English muffins are layered in a casserole dish and the flavored egg and milk mixture poured on top, becoming absorbed into the bread overnight, and creating a souffle-like texture when baked the next morning.  Additional layers of fresh or frozen spinach OR crab meat can be added between the English muffins and second layer of Canadian bacon for a special treat.  The Hollandaise sauce is served on top.                                                              Serves 8

Casserole:

1 pound Canadian bacon, (ham works, too) – chopped

6 Food Lion Bakery Fresh English muffins, split and cut into 1-inch pieces

8 large my essentials eggs

2 cups my essentials milk

1 Tablespoon Food Lion onion powder

1 tsp. kosher salt

1 tsp. Food Lion garlic powder

½ tsp. fresh ground Food Lion black pepper

¼ tsp. Food Lion paprika

Fresh chopped parsley for garnish

Sauce:

4 large my essentials egg yolks

½ cup Food Lion heavy whipping cream

1-2 tablespoons lemon juice

2 tsp. Food Lion Dijon mustard

½ cup my essentials butter, melted

Salt and pepper to taste

Grease a 9×13” baking dish.  Place half the Canadian bacon in bottom of the dish.  Top with English muffin pieces.  Follow with remaining Canadian bacon.  In a large bowl or blender, combine eggs, milk, and seasonings (not paprika or parsley).  Pour evenly over top of casserole.  Cover tightly and refrigerate overnight.

Remove casserole from fridge and bring to room temperature for about 30 minutes.  Preheat oven to 375°.  Sprinkle evenly with paprika.  Cover with foil and bake 35 minutes on lower middle rack.  Uncover and bake 10-15 minutes longer or until the center is done.  Sprinkle with fresh parsley, if desired.

Meanwhile, make the sauce:  In a double boiler or metal bowl over simmering water (bowl shouldn’t touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.  Continue whisking until sauce is thick enough to coat back of spoon.  Reduce heat to low.  Drizzle in melted butter, whisking constantly.  Add more salt/pepper if needed.  Serve sauce immediately with casserole.

If sauce stands too long and gets too thick, add a bit of hot water to thin out (1 tsp. or so) or sit bowl of sauce in a bowl of hot water.

Virginia Egg Council prepared recipe in the Food Lion Kitchen on Daytime Blue Ridge, WSLS TV, Roanoke, VA

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