Before we get into the food aspect, I wanted to bring up the fact that I've been playing with the look of the blog. I'm not sure I'm completely satisfied though. I need to keep looking and experimenting. What do you think?
This recipe has quickly become a family favorite around here. Which is pretty surprising since Eggs Benedict is most definitely not a first choice for 50% of the people who live here. But that might have something to do with runny eggs and an overload of hollandaise sauce. With this casserole there are no runny eggs and we serve the sauce on the side, so each person has control of their own sauce destiny.
I've made this a couple different ways. Version 1: Canadian Bacon (which is truly the family favorite). Version 2: Smoked Salmon (everyone enjoyed it and said it was good, but it didn't fly out of the pan like the version 1). And my wheels are churning for other versions. Another thing is that this is perfect for breakfast, lunch, or dinner! And the leftovers (if there are any) aren't half bad either. The only thing I recommend is when reheating the hollandaise sauce, whisk in a tablespoon or two of hot water before microwaving it in 30 second intervals. This should help with the butter separating from the rest of the sauce.
Eggs Benedict Casserole
4 english muffins, split in half (or 8 pieces of english muffin bread about 1/2" thick)
1/2-3/4 cup canadian bacon or smoked salmon, chopped (I usually use 1/2 cup, but if you like things meatier, I recommend 3/4 cup)
8 asparagus spears, washed, woody end removed, and cut into 2" pieces
6 eggs
4 egg whites (you'll use the egg yolks in the hollandaise sauce)
2 tsp onion powder
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/4 tsp paprika
Preheat oven to 375˚ F. In a 9x13 glass baking dish, lay the english muffins (2 muffin halves x 4 muffin halves). The muffin/bread will creep up the edges a tad and that's ok. It means they become delicious crispy bits later. Sprinkle the tops of the english muffins evenly with canadian bacon or smoked salmon and asparagus. In a large bowl, combine eggs, egg whites, milk, onion powder, garlic powder, pepper, salt, and paprika. Mix until thoroughly combined. Pour evenly over the tops of the english muffins. Cover with foil and bake for 40 minutes. After 40 minutes, remove foil and bake for an additional 20-30 minutes or until crispy on the edges and set in the middle. About 15 minutes before casserole is done, begin making the hollandaise sauce. Remove casserole from oven and cool slightly before serving.
Hollandaise Sauce
3 cups water
4 eggs yolks
1/2 cup heavy cream
1 lemon, juiced
1 Tbsp dijon mustard
1/3 cup butter, melted
Cayenne pepper
Salt and pepper
In the bottom half of a double boiler, bring 3 cup of water to a boil. Once the water is boiling, add egg yolks, heavy cream, lemon juice, and dijon mustard to the top half of the double boiler. Whisk constantly until the sauce begins to thicken. Once sauce has thickened, whisk in melted butter. Season to taste with cayenne pepper, salt, and pepper. Serve along side eggs benedict casserole.
Source: Adapted from Chew Out Loud
This recipe has quickly become a family favorite around here. Which is pretty surprising since Eggs Benedict is most definitely not a first choice for 50% of the people who live here. But that might have something to do with runny eggs and an overload of hollandaise sauce. With this casserole there are no runny eggs and we serve the sauce on the side, so each person has control of their own sauce destiny.
I've made this a couple different ways. Version 1: Canadian Bacon (which is truly the family favorite). Version 2: Smoked Salmon (everyone enjoyed it and said it was good, but it didn't fly out of the pan like the version 1). And my wheels are churning for other versions. Another thing is that this is perfect for breakfast, lunch, or dinner! And the leftovers (if there are any) aren't half bad either. The only thing I recommend is when reheating the hollandaise sauce, whisk in a tablespoon or two of hot water before microwaving it in 30 second intervals. This should help with the butter separating from the rest of the sauce.
Eggs Benedict Casserole
4 english muffins, split in half (or 8 pieces of english muffin bread about 1/2" thick)
1/2-3/4 cup canadian bacon or smoked salmon, chopped (I usually use 1/2 cup, but if you like things meatier, I recommend 3/4 cup)
8 asparagus spears, washed, woody end removed, and cut into 2" pieces
6 eggs
4 egg whites (you'll use the egg yolks in the hollandaise sauce)
2 tsp onion powder
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/4 tsp paprika
Preheat oven to 375˚ F. In a 9x13 glass baking dish, lay the english muffins (2 muffin halves x 4 muffin halves). The muffin/bread will creep up the edges a tad and that's ok. It means they become delicious crispy bits later. Sprinkle the tops of the english muffins evenly with canadian bacon or smoked salmon and asparagus. In a large bowl, combine eggs, egg whites, milk, onion powder, garlic powder, pepper, salt, and paprika. Mix until thoroughly combined. Pour evenly over the tops of the english muffins. Cover with foil and bake for 40 minutes. After 40 minutes, remove foil and bake for an additional 20-30 minutes or until crispy on the edges and set in the middle. About 15 minutes before casserole is done, begin making the hollandaise sauce. Remove casserole from oven and cool slightly before serving.
Hollandaise Sauce
3 cups water
4 eggs yolks
1/2 cup heavy cream
1 lemon, juiced
1 Tbsp dijon mustard
1/3 cup butter, melted
Cayenne pepper
Salt and pepper
In the bottom half of a double boiler, bring 3 cup of water to a boil. Once the water is boiling, add egg yolks, heavy cream, lemon juice, and dijon mustard to the top half of the double boiler. Whisk constantly until the sauce begins to thicken. Once sauce has thickened, whisk in melted butter. Season to taste with cayenne pepper, salt, and pepper. Serve along side eggs benedict casserole.
Source: Adapted from Chew Out Loud
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