One breakfast item that I have grown to LOVE is Eggs Benedict. Since making individual egg benedict for everyone was going to be a large feat, this casserole was the perfect compromise. The base of the casserole (the first two photos) is the absolute easiest part. Takes very little time and basically no prep. My biggest suggestion for the base of the casserole is this: whisk the eggs before adding any cream or milk. I made that mistake and it was incredibly difficult to make sure you got all the egg yolks mixed together properly. Take my advice: eggs first, milk and cream second.
Once you have the base done, let it cook the first 30 minutes and just clean up and relax. After the first 30 minute bake is when things get interesting. You have to make the hollandaise sauce in the final 30 minute baking session. Now if you have never made hollandaise sauce, let me preface this, it can be intimidating. There are a couple key steps and all have to be executed correctly for it not to turn into scrambled eggs. My suggestion is to have someone assist you with this part, especially if you are new to cooking or making this sauce. I had my sister (thanks Mads!), take care of pouring the butter in while I whisked.
It was absolutely necessary for me because my arm was killing me from whisking and we had to switch positions! I also highly suggest that you turn down the heat a bit once you have boiling water and start whisking the eggs. I found that turning down the heat helped them not get too hot and I was able to make a sauce and not scrambled eggs. My other recommendation is to make sure that you have extra eggs in case you do need to try this sauce again. Regardless, this casserole can’t be classified as eggs benedict without this sauce.
I will say that once you do get the hollandaise sauce correct, it really makes this eggs benedict casserole shine. It’s got a very rich flavor that compliments the Canadian ham and egg mixture. I paired this with the Orange-Walnut Sweet Rolls for my gender reveal brunch and it was a perfect combination!
Overall Review: 5/5
Overall, I would say that this is a great bunch casserole. It makes a ton of food so I would definitely leave this recipe for an event where you are trying to feed 10-12 people. But it’s got an excellent flavor, feeds a crowd and looks like you put a lot of work into it. It’s definitely a favorite of mine and I’m so glad I took the time to make it!
If you choose to try this recipe, please let me know what you think in the comments below.
Eggs Benedict Casserole
- 8 tbsp Salted Butter, cut into 1/2 inch pieces
- 12 English Muffins torn into 1 1/2 inch pieces
- 10 oz Canadian Bacon
- 18 Large Eggs
- 1 1/2 cups Milk
- 1 1/2 cups Heavy Cream
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Salt
- 1 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- 8 Large Egg Yolks
- 3 tbsp Lemon Juice
- 3/4 pd Salted Butter
- Pinch Cayenne Pepper
- Pinch Ground White Pepper I couldn't find this, so used black pepper
- 2 tbsp Parsley