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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 English muffins
1 pound sliced Canadian bacon
8 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1 recipe Easy Hollandaise Sauce (below)
Spray a glass or ceramic 9-inch x 13-inch baking dish with non-stick cooking spray.
Tear the muffins into 1/2-inch pieces. Cut the Canadian bacon into 1/2-inch pieces.
In a mixing bowl, briskly whisk the eggs together with the milk, salt, pepper and onion powder until very well blended. Scatter half of the Canadian bacon pieces over the bottom of the prepared baking dish. Scatter the English muffin pieces over the Canadian bacon pieces. Scatter the remaining half of the Canadian bacon pieces over the English muffin pieces. Pour the egg mixture over the bacon and muffin pieces in the baking dish. Cover the baking dish tightly with plastic wrap and refrigerate overnight to allow the muffins pieces to absorb the egg mixture.
In the morning, about 1 hour before serving, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and sprinkle the paprika over the top of the muffin/bacon/egg mixture. Cover the baking dish with foil and bake for 40 minutes. After 40 minutes, remove the foil from the baking dish and continue to bake for an additional 20 minutes until golden brown on top. Remove from oven and let stand for 5 minutes before serving.
While the strata is baking, make the Hollandaise sauce:
Easy Hollandaise Sauce
1/2 cup (1 stick) butter
4 egg yolks (save the whites to make an egg white omelet, angel food cake, etc. as they are not used in this recipe)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
Melt the butter in a small saucepan over low heat until just melted. Add the egg yolks, salt, dry mustard and lemon juice to a blender or food processor. Blend or process for about 3 seconds. Turn off the blender or processor. Heat the butter until it just begins to sputter but does not turn brown. Turn the blender or processor back on and while it's running, very slowly add the heated butter. (Note: the secret to this easy Hollandaise sauce is the temperature of the butter. It must be very hot so that the sauce thickens immediately.) The consistency should be that of a thick sauce.
To serve Eggs Benedict Strata, cut into squares and place on serving plates. Ladle about 2 tablespoons of Easy Hollandaise Sauce over each serving.
Serves 6 - 8
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EGGS BENEDICT STRATA
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 English muffins
1 pound sliced Canadian bacon
8 eggs
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1 recipe Easy Hollandaise Sauce (below)
Spray a glass or ceramic 9-inch x 13-inch baking dish with non-stick cooking spray.
Tear the muffins into 1/2-inch pieces. Cut the Canadian bacon into 1/2-inch pieces.
In a mixing bowl, briskly whisk the eggs together with the milk, salt, pepper and onion powder until very well blended. Scatter half of the Canadian bacon pieces over the bottom of the prepared baking dish. Scatter the English muffin pieces over the Canadian bacon pieces. Scatter the remaining half of the Canadian bacon pieces over the English muffin pieces. Pour the egg mixture over the bacon and muffin pieces in the baking dish. Cover the baking dish tightly with plastic wrap and refrigerate overnight to allow the muffins pieces to absorb the egg mixture.
In the morning, about 1 hour before serving, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and sprinkle the paprika over the top of the muffin/bacon/egg mixture. Cover the baking dish with foil and bake for 40 minutes. After 40 minutes, remove the foil from the baking dish and continue to bake for an additional 20 minutes until golden brown on top. Remove from oven and let stand for 5 minutes before serving.
While the strata is baking, make the Hollandaise sauce:
Easy Hollandaise Sauce
1/2 cup (1 stick) butter
4 egg yolks (save the whites to make an egg white omelet, angel food cake, etc. as they are not used in this recipe)
1/2 teaspoon salt
1/2 teaspoon dry mustard
1 tablespoon fresh lemon juice
Melt the butter in a small saucepan over low heat until just melted. Add the egg yolks, salt, dry mustard and lemon juice to a blender or food processor. Blend or process for about 3 seconds. Turn off the blender or processor. Heat the butter until it just begins to sputter but does not turn brown. Turn the blender or processor back on and while it's running, very slowly add the heated butter. (Note: the secret to this easy Hollandaise sauce is the temperature of the butter. It must be very hot so that the sauce thickens immediately.) The consistency should be that of a thick sauce.
To serve Eggs Benedict Strata, cut into squares and place on serving plates. Ladle about 2 tablespoons of Easy Hollandaise Sauce over each serving.
Serves 6 - 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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