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Creative Angels' Recipe of the Week
Hopefully, as social activities become more prevalent during the spring and early summer as a result of more and more people getting Covid inoculations, we will have guests in our homes. Some of those guests will be gathering for breakfast. Having tasty breakfast casseroles at the ready helps us have more time for fun conversations! This casserole can be prepared in advance and put in the oven in the morning to be served warm and delicious.
Enjoy!
Eggs Benedict Casserole
1 Tablespoon olive oil
6 English muffins, split and cut into 1” pieces
1 large leek cut into 1/4” thick half moons
12 oz Canadian Bacon, chopped
6 lge eggs, plus 8 lge egg yolks at room temp
2 1/2 cups whole milk
1 1/2 teaspoon dry mustard
2 Tablespoons chopped fresh chives
2 cups heavy whipping cream
3/4 teaspoon Cayenne pepper
Kosher salt and pepper
1/2 cup unsalted butter
1 Tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Heat oven to 425 degrees. Coat a 9 x13 dish with oil. Bake English Muffin pieces until golden (12-15 min). Put in the baking dish. Reduce oven to 350 degrees. Heat oil in a large skillet. Add leek, cook for 4 min. Increase heat to med hi. Add bacon, cook for 4 min. Spoon mixture over muffin pieces. Whisk together whole eggs, milk, mustard, chives, 1 1/2 cup cream 1/2 teaspoon Cayenne, 1/2 teaspoon and of pepper. Pour egg mixture over leek-bacon mixture. Bake now or refrigerate overnight. Bake in morning for 45 minutes. Let set for 10 minutes.
Make Hollandaise sauce. Melt butter in microwave in a glass bowl. Whisk together the egg yolks, lemon juice, Dijon mustard, remaining 1/2 cup cream, 1/4 teaspoon Cayenne and 1/2 teaspoon salt. Place bowl over, not in, saucepan of simmering water and cook, whisking constantly, until mixture is thick. Reduce heat to low. Still whisking constantly, gradually add the melted butter. Serve casserole with Hollandaise.
