With Christmas just around the corner, many people have probably already started planning their menus for the big day. For breakfast, I like to plan a menu that can be made a day in advance. This saves me from slaving in the kitchen on Christmas morning and allows me to spend time with my family, yet still be able to serve up the big breakfast my family expects.
One of my favorite dishes to make for Christmas morning breakfast is Eggs Benedict Casserole. It does not require the time commitment as real eggs benedict but packs the same flavor. It is especially convenient if you have a large crowd to feed. The recipe calls for about a dozen eggs, and it is best made with eggs that are super fresh, so do check out how to tell if eggs are good.
Ingredients for the Casserole
- 8 large eggs
- 3/4 pounds bacon, roughly chopped
- 2 cups whole milk
- 1 teaspoon onion powder
- 1/4 teaspoon chilli powder
- 6 English muffins, cut into cubes
Directions
Grease a 9×13 baking pan with butter or cooking spray. Mix together the pieces of the English muffins and bacon, and distribute them evenly in the pan.
In a separate bowl, break open the eggs and add the milk and onion powder. Whisk the mixture till smooth and pour over the English muffins and bacon. Press down gently, then cover and refrigerate for at a minimum of 4 hours, or overnight. Since English muffins are denser than normal bread, we need to allow them enough time to soak up the liquid.
Remove the pan from the fridge about half an hour before baking it, to allow it to come to room temperature. Sprinkle the chilli powder over the top, cover with foil and bake in a preheated oven for 30 minutes at 375 degrees F. Then remove the foil and bake for an additional 15 minutes or until a skewer inserted in the middle comes out clean.
Five minutes before removing your casserole from the oven, make the easy hollandaise sauce.
Ingredients for Easy Hollandaise Sauce
- 1/2 cup heavy cream
- 2 tablespoons of fresh lemon juice
- 4 large egg yolks
- 1 teaspoon mustard (preferably Dijon)
- 1 pinch of red chilli powder
- 1/2 cup melted butter
Directions
Melt butter in a pan on low heat or in a microwave until just melted and hot, but not until it boils.
Blitz the cream, egg yolks, lemon juice, mustard, and cayenne in a blender on high for about 15 seconds. Then add the butter in a slow trickle with the blender running on max till the butter is completely incorporated and the mixture has thickened. You may taste the sauce at this point and adjust the mustard and spice according to your taste. It is recommended that you make this sauce right before serving, but if you make it a little earlier, you may heat it in a microwave on low for a few seconds. Pour sauce over casserole and serve immediately. You may garnish it with chopped spring onions, scallions or chives for an extra flourish.
Enjoy!
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