Monday, July 20, 2015
Okay, So I Lied..Just A Teeny Bit .
Okay..I'm going to contradict myself.
I want to play with this and since I know that hubby reads this lil bloggy , I can get his opinion .
Eggs Benedict Casserole:
12 oz Canadian Bacon chopped
6 English muffins, cut into 1 inch cubes .
2 Cups Whole Milk
1 Teaspoon salt
A few dashes of hotsauce ( optional )
Hollandaise Sauce ( If using Pkg)
2 Packages Knorr Hollandaise Mix
2 Tablespoons lemon juice
4 Tablespoons cream cheese
Prepare mix per package instructions, add lemon juice and cream cheese , whisking together .
Hollandaise Sauce ( From Scratch )
4 Egg yolks
1/2 Cup heavy cream.
2 Tablespoons leemon juice
2 Teaspoons Dijon nustard
1/2 Cup melted butter
Sauce from scratch instructions:
In the top of a double boiler or a metal bowl over simmering water , whisk egg yolks, cream , lemon juice and mustard until blended. Cook until just thick enough to coat a metal spoon and the temperature is 160 degrees, whisking constantly. Reduce the heat to very low, drizzle in warm , melted butter and whisk constantly. Serve immediately with casserole.
For the casserole:
Place half the Canadian bacon in a buttered 13 x 9 inch baking dish. Top with English muffins and remaining bacon. In a large bowl, whick eggs, salt and pepper .Pour over top. Refridgerate , covered 4 hours or overnight .
Preheat oven to 375 degrees. Remove casserole from refridgerator while oven heats. Bake covered 35 minutes then uncover and bake 10 - 15 minutes until a knife inserted near the conter comes out clean.
Serve immediately with the Hollandaise Sauce .
I think for the first run I'd halve the recipe, seems like a lot for just the two of us.This could work into a nice meal in the winter with a green salad..