Eggs Benedict Casserole
There are many theories regarding the origin of Eggs Benedict, the first is in which a Wall Street banker came in to the Waldorf hotel in New You are able to and requested for relief from his hangover ordering, "buttered toast, poached eggs, crisp bacon, along with a hooker of Hollandaise." Another gives credit to Mrs. Le Grand Benedict who recommended the recipe towards the maitre d'hotel at Delmonico's and let us remember Commodore E.C. Benedict who had been because of the recipe from his mother. Wherever it got it's start, it's considered the best in breakfast food then one usually saved for special events and leisurely Sunday brunches.
This recipe from Christmas With Southern Living 2010 is a straightforward and nederlander oven friendly method of mixing the tastes and textures in a single simple casserole. It's essentially an egg strata, do ahead dish that needs a weekend sit inside your fridge. I shortened the sit time for you to half an hour. If you are in your own home, go ahead and, mix it inside a large bowl and allow it to take 4-12 hrs therefore the bread can completely take in the egg mixture. If you are cooking outdoors, let it take 30 minutes inside your oven, the bread will absorb lots of the liquid. Within my ten inch oven, I began it with 10 coals inside a ring round the bottom and 22 around the lid. After twenty minutes it had been beginning to brown on the top and so i removed the middle coals and allow it to finish baking using the briquettes inside a ring round the outdoors from the lid. This really might bake better inside your 12 " oven because it puffs just like a souffle also it requires a good forty-five minutes to bake completely through.
Eggs Benedict Casserole
1 12 oz. package British muffins, reduce 1-inch pieces
8 oz. Canadian bacon, reduce 1-inch pieces
6 large eggs
2 1/2 cups milk
1 Tblsp freshly squeezed lemon juice
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Packaged Hollandaise sauce
Gently oil or spray nederlander oven.
Combine muffin pieces and Canadian bacon in prepared nederlander oven.
Whisk eggs, milk, mustard, fresh lemon juice, pepper and salt inside a medium bowl.
Pour egg mixture over muffin pieces let casserole take half an hour.
If you are both at home and get access to refrigeration, allow bread mixture to sit down for 4-12 hrs before baking.
Bake at 375 levels for 40-forty-five minutes moving center coals if required to avoid center from burning.
Makes 4-6 servings.
Fill up together with your favorite Hollandaise recipe.
Allow casserole to sit down not less than half an hour before baking