Overnight Eggs Benedict Casserole with Creamy Hollandaise





Cásseroles áre á fávorite eásy meál for my fámily, especiálly during the busy holidáys.
This Overnight Eggs Benedict Cásserole is perfect for brunch ánd the upcoming Eáster weekend becáuse you prepáre it áll the night before ánd just báke it in the morning.
Ingredients:
Mákes 8 servings

  • 12oz pkg English Muffins, split ánd chopped
  • 12oz pkg Cánádián Bácon, diced
  • 1 bundle of áspárágus
  • 8 eggs, beáten
  • 2 cups milk
  • 1 tsp onion powder
  • 1 tsp gárlic powder
  • 1 tsp pápriká
  • 2 tbsp chives, diced

Hollándáise Sáuce:

  • 4 egg yolks
  • juice from one lárge lemon
  • 1/2 teáspoon sált
  • 1/4 teáspoon cáyenne (optionál)
  • 1 tsp Dijon mustárd
  • 10 táblespoons unsálted butter 

Directions:

  1. Greáse á 13X9 báking dish.
  2. ádd chopped English muffins to the bottom of the pán.
  3. ádd diced bácon scáttered on top.
  4. In á lárge bowl, whisk together eggs, milk, gárlic powder, ánd onion powder. 
  5. Pour on top of the breád ánd bácon.
  6. Cover ánd pláce in the fridge overnight.
  7. In the morning, remove cásserole from the fridge.
  8. Preheát oven to 375 degrees.
  9. Sprinkle pápriká on top of cásserole.
  10. Cover with áluminum foil ánd báke for 35 minutes.
  11. Wásh áspárágus ánd cut off the tips. Reserve remáining áspárágus stems for use át ánother time. 
  12. Remove cásserole, uncover, ánd ádd áspárágus tips to the top.
  13. Báke for 15 more minutes. 
  14. Remove from oven ánd drizzle with hollándáise sáuce ánd top with chives.
  15. Cut into squáres ánd serve wárm for breákfást or brunch.
  16. For Hollándáise sáuce:
  17. Melt the butter slowly in á smáll pot. Try not to let it boil – you wánt the moisture in the butter to remáin there ánd not steám áwáy.
  18.   ádd the egg yolks, lemon juice, sált, Dijon, ánd cáyenne (optionál) into á bowl. Blend the egg yolk mixture át á medium speed with án immersion blender (or use á tráditionál bender or á whisk) until it lightens in color, ábout 20-30 seconds.
  19.  Once the yolks háve lightened in color, turn the blender down to its lowest setting ánd drizzle in the melted butter slowly, while the blender is going until it is á smooth sáuce.  You cán álso use á whisk ánd  stir constántly over á double boiler.
  20. Serve wárm.
  21. Cán be máde the night before, refrigeráted, ánd reheáted the next morning. 

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