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Eggs Benedict Casserole
6 English muffins, toasted and cut into 1-inch pieces
1 tablespoon olive oil, plus more for greasing
1 large leek, dark green part removed, cut into 1/4-inch half moons
12 ounces Canadian bacon, chopped
6 large eggs, at room temperature
2 1/2 cups whole milk
1 1/2 teaspoons mustard powder
1 1/2 cups heavy cream
2 tablespoons fresh chives, plus more for garnish
½ teaspoon cayenne pepper
Salt and pepper, to taste
8 egg yolks, room temperature
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 stick melted butter
1.Preheat oven to 350F.
Coat a 9×13 baking dish with olive oil and evenly spread toasted English muffins on the bottom.
2.Heat oil 1 tablespoon of olive oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon, continue to cook until the leeks and bacon begin to brown. Spread mixture over the English muffins, set aside.
3.In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne, season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.
For Hollandaise Sauce:
1.Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve sauce over Eggs Benedict Casserole.