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eggs benedict casserole


    12 ounces Canadian bacon, chopped
    6 English muffins, split and cut into 1-inch pieces
    8 large eggs
    2 cups 2% milk
    1 teaspoon onion powder
    1/4 teaspoon paprika


    4 large egg yolks
    1/2 cup heavy whipping cream
    2 tablespoons lemon juice
    1 teaspoon Dijon mustard
    1/2 cup butter, melted


  • Place half the Canadian bacon in a very lubricated 3-qt. or 13x9-in. baking dish; high with English muffins and remaining bacon. in a very massive bowl, whisk eggs, milk and onion powder; pour over high. Refrigerate, covered, overnight.
  • heat kitchen appliance to 375°. take away casserole from icebox whereas kitchen appliance heats. Sprinkle high with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or till a knife inserted within the center comes out clean.
  • In high of a saucepan or a metal bowl over preparation water, whisk egg yolks, cream, juice and mustard till blended; cook till mixture is simply thick enough to coat a metal spoon and temperature reaches 160°, whisking perpetually. scale back heat to terribly low. terribly slowly drizzle in heat melted butter, whisking perpetually. Serve in real time with casserole.

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