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an English muffin and Canadian bacon breakfast casserole with set eggs, one serving on a plain plate covered with pale yellow hollandaise sauce
Melissa Hart

Eggs Benedict Casserole

The English muffins and Canadian bacon bake together, while the hollandaise happens at the end; keeping that sauce separate preserves its smooth texture and lets everyone choose how much they want. Use pasteurized yolks and gentle heat because overheated hollandaise turns grainy quickly. You won't get a runny poached egg, but you will get that recognizable lemon-butter breakfast for eight people at once.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 6 English muffins cut into 1-inch pieces
  • 10 oz fully cooked Canadian bacon diced
  • 8 large eggs
  • 1 1/2 cups whole milk
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 large pasteurized egg yolks
  • 1 tbsp water
  • 2 tbsp fresh lemon juice
  • 6 tbsp unsalted butter melted and warm
  • 1/8 tsp cayenne pepper

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish. Toast the muffin pieces on a sheet pan for 8 minutes, then place them in the dish with the Canadian bacon.
  2. Whisk the whole eggs, milk, salt and black pepper. Pour over the filling and let soak for 15 minutes.
  3. Bake for 30 to 35 minutes, until the center reaches 165°F. Rest for 10 minutes while you make the sauce.
  4. Whisk the pasteurized yolks, water and lemon juice in a heatproof bowl set over barely simmering water, keeping the bowl above the water. Whisk for 3 to 5 minutes until thick enough to leave a brief trail.
  5. Remove from the heat and slowly whisk in the warm melted butter, then the cayenne. Spoon the hollandaise over the cut casserole portions and serve immediately; keep the sauce out of the oven.