Eggs Benedict Casserole with Hollandaise Sauce
Eggs Benedict Casserole with Hollandaise Sauce is a delightful twist on the classic brunch favorite, transforming the beloved dish into a hearty, shareable casserole. This recipe combines layers of toasted English muffins, savory Canadian bacon, and perfectly baked eggs, all smothered in a creamy, buttery hollandaise sauce. Perfect for gatherings or a special weekend breakfast, this dish is sure to impress your family and friends.
Key Takeaways:
- Preparation time: Approximately 20 minutes, plus 45 minutes baking time.
- Difficulty level: Intermediate.
- Main ingredients: English muffins, eggs, Canadian bacon, cheese, and hollandaise sauce.
- Special techniques: Making hollandaise sauce from scratch and baking the casserole.
- Storage information: Can be stored in the refrigerator for up to 3 days; reheat before serving.
Introduction to Eggs Benedict Casserole with Hollandaise Sauce:
Eggs Benedict is a classic brunch dish that originated in the United States in the late 19th century. The dish typically consists of poached eggs, Canadian bacon, and hollandaise sauce served on English muffins. The origins of the dish are somewhat murky, with various stories attributing its creation to different individuals and establishments. One popular tale credits a Wall Street broker named Lemuel Benedict, who requested a new dish at the Waldorf Hotel in New York City. The chef responded with the now-famous combination of poached eggs and hollandaise, leading to the dish’s rise in popularity.
The casserole version of Eggs Benedict offers a convenient way to enjoy this classic without the need for individual plating and poaching of eggs. It’s an excellent choice for brunch gatherings, holidays, or even a cozy family breakfast. The casserole format allows for easy preparation and serving while providing all the wonderful flavors of traditional Eggs Benedict in a comforting, baked dish. The addition of a homemade hollandaise sauce elevates the meal, making it a show-stopping centerpiece for any table.
Ingredients for Eggs Benedict Casserole with Hollandaise Sauce:
- 6 English muffins: Serve as the base of the casserole, providing a sturdy and delicious foundation.
- 12 large eggs: The star of the dish, offering protein and richness.
- 1 cup milk: Helps to bind the eggs and adds creaminess.
- 1 pound Canadian bacon: Adds a savory, meaty flavor, essential for the classic Eggs Benedict taste.
- 2 cups shredded cheddar cheese: Adds gooeyness and flavor to the casserole.
- 1/2 teaspoon salt: Enhances the overall flavor of the dish.
- 1/4 teaspoon black pepper: Adds a hint of spice.
- 1 tablespoon Dijon mustard: Provides a tangy depth of flavor.
- 1 tablespoon chopped fresh chives (optional): For garnish and a fresh flavor boost.
For the Hollandaise Sauce:
- 3 large egg yolks: The base of the sauce, providing richness and a creamy texture.
- 1 tablespoon lemon juice: Adds acidity to balance the richness of the sauce.
- 1/2 cup unsalted butter: Essential for the creamy, velvety texture of hollandaise.
- Salt and cayenne pepper (to taste): For seasoning and a gentle kick.
Preparation Steps for Eggs Benedict Casserole with Hollandaise Sauce:
1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
2. Prepare the English Muffins: Cut the English muffins in half and toast them lightly to achieve a bit of a crust. This will help them hold their shape in the casserole. Place the toasted muffin halves in a greased 9×13-inch baking dish.
3. Layer the Canadian Bacon: Chop the Canadian bacon into bite-sized pieces and distribute evenly over the toasted muffins.
4. Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, and Dijon mustard until well combined.
5. Combine and Pour: Pour the egg mixture evenly over the English muffins and Canadian bacon. Gently press down on the muffins to ensure they absorb the egg mixture.
6. Add Cheese: Top the casserole with shredded cheddar cheese, spreading it evenly over the surface.
7. Bake the Casserole: Place the baking dish in the preheated oven and bake for 45 minutes or until the eggs are set and the top is golden and bubbly.
8. Prepare the Hollandaise Sauce: While the casserole is baking, prepare the hollandaise sauce. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method), whisking constantly until the mixture thickens and doubles in volume.
9. Incorporate Butter: Gradually add the melted butter to the egg yolk mixture while whisking continuously. The sauce should be creamy and smooth. Season with salt and cayenne pepper to taste.
10. Serve: Once the casserole is done, remove it from the oven and let it sit for a few minutes. Drizzle warm hollandaise sauce over each serving and garnish with chopped chives if desired.
Flavor Profile of Eggs Benedict Casserole with Hollandaise Sauce:
The flavor profile of Eggs Benedict Casserole with Hollandaise Sauce is a harmonious blend of savory, creamy, and slightly tangy elements. The base of toasted English muffins provides a comforting, slightly chewy texture, while the Canadian bacon adds a delightful saltiness and meaty richness. The eggs, once baked, become fluffy and custard-like, enveloping the other ingredients in their soft embrace.
The hollandaise sauce is the star of the show, with its rich, buttery flavor and a bright pop from the lemon juice. The addition of Dijon mustard gives it a subtle tang that cuts through the richness, making each bite a balanced experience. The aroma of the freshly baked casserole, combined with the buttery scent of the hollandaise, creates an enticing atmosphere that makes your mouth water in anticipation.
Benefits of Eggs Benedict Casserole with Hollandaise Sauce:
Eggs Benedict Casserole with Hollandaise Sauce offers several nutritional benefits. Eggs are an excellent source of high-quality protein, essential amino acids, and various vitamins such as B12, D, and riboflavin. Canadian bacon, being leaner than traditional bacon, provides a good source of protein while keeping the dish lower in fat.
In addition to protein, this casserole contains healthy fats from the eggs and hollandaise sauce, which can help support brain health and hormone production. The inclusion of milk adds calcium and vitamin D, important for bone health. Furthermore, the dish can be easily customized to include vegetables, such as spinach or tomatoes, increasing its nutritional value and fiber content.
Serving Suggestions for Eggs Benedict Casserole with Hollandaise Sauce:
Eggs Benedict Casserole is versatile and can be served in various ways. It’s perfect for brunch gatherings, served alongside fresh fruit, a light salad, or crispy hash browns. You can also pair it with mimosas or bloody Marys for a festive touch.
For a heartier meal, consider serving it with roasted asparagus or sautéed greens. If you want to enhance the dish further, drizzle additional hollandaise sauce over individual portions or sprinkle with extra herbs like parsley or dill. This casserole can also be the star of a festive holiday breakfast or a special occasion brunch, ensuring everyone leaves the table satisfied.
Storage Tips for Eggs Benedict Casserole with Hollandaise Sauce:
Eggs Benedict Casserole can be made ahead of time, which is great for meal prep or entertaining. After baking, allow the casserole to cool completely before covering it tightly with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3 days.
To reheat, simply place the casserole in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. If you have leftover hollandaise sauce, store it in the refrigerator for up to 2 days. To reheat, warm it gently over low heat, whisking continuously to restore its creamy texture.
Conclusion:
Eggs Benedict Casserole with Hollandaise Sauce is a delicious and satisfying way to enjoy a classic brunch dish in a convenient format. With its layers of flavor, creamy hollandaise, and the ease of preparation, it’s sure to become a beloved recipe in your household. Whether for a special occasion or a cozy family breakfast, this casserole is a delightful choice that will impress anyone at your table. So gather your ingredients and give this recipe a try—you won’t be disappointed!
FAQ Section:
1. Can I make the casserole ahead of time?
Yes, you can assemble the casserole a day in advance, cover it, and refrigerate it. Just bake it when you’re ready to serve.
2. Can I use different types of meat?
Absolutely! You can substitute Canadian bacon with other meats like ham, sausage, or even smoked salmon for a unique twist.
3. Is there a vegetarian version of this casserole?
Yes, you can omit the meat and add vegetables like spinach, mushrooms, or bell peppers for a delicious vegetarian option.
4. Can I freeze the casserole?
While it’s not ideal, you can freeze the casserole before baking. Thaw it overnight in the refrigerator and then bake it as directed.
5. How do I reheat leftovers?
Reheat the casserole in the oven at 350°F (175°C) until warmed through, about 20-30 minutes.
6. Is it necessary to make hollandaise from scratch?
While homemade hollandaise is delicious and recommended, you can use a store-bought version if you’re short on time.
7. What can I serve with the casserole?
Consider pairing it with fresh fruit, a light salad, or crispy hash browns for a complete meal.
8. Can I use egg substitutes?
Yes, you can use egg substitutes if you prefer, but the texture and flavor may vary slightly from traditional eggs.
Full Recipe
Eggs Benedict Casserole with Hollandaise Sauce Ingredients: - 12 large eggs - 2 cups milk - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon Dijon mustard - 1 package (12 ounces) English muffins, split and toasted - 8 ounces Canadian bacon, diced - 1 cup shredded cheddar cheese - 1 cup hollandaise sauce (store-bought or homemade) For the Hollandaise Sauce: - 3 large egg yolks - 1 tablespoon lemon juice - 1/2 cup unsalted butter, melted - 1/4 teaspoon salt - A pinch of cayenne pepper (optional) Directions: 1. Preheat your oven to 350°F (175°C). 2. In a large bowl, whisk together the eggs, milk, salt, black pepper, and Dijon mustard until well combined. 3. Tear the toasted English muffins into pieces and place them in a greased 9x13 inch baking dish. 4. Sprinkle the diced Canadian bacon evenly over the English muffins. 5. Pour the egg mixture over the English muffins and bacon, making sure everything is evenly soaked. 6. Sprinkle the shredded cheddar cheese on top. 7. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden. 8. While the casserole is baking, prepare the hollandaise sauce. In a small bowl, whisk the egg yolks and lemon juice together until thick. 9. Slowly whisk in the melted butter until the sauce is smooth. Add salt and cayenne pepper, if using. 10. Once the casserole is done, remove it from the oven and let it cool for a few minutes. 11. Serve the casserole warm, drizzled with hollandaise sauce on top. Enjoy your delicious Eggs Benedict Casserole!