Eggs Benedict Bake
Eggs, ham, and English muffins in a bake served with creamy hollandaise.
Servings: 6 people
Ingredients
- butter for baking dish
- 6 English muffins cut into 1-inch pieces
- 1 pound sliced ham diced
- 8 large eggs
- 1½ cups whole milk
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- chives
Hollandaise Sauce
- 8 egg yolks
- 1 lemon juiced
- 1 cup butter melted
- pinch cayenne pepper
Instructions
- Butter a large casserole such as a 9x13 baking dish. I used a 4 quart round casserole dish.
- Alternate layers of English muffin and ham in the dish until ingredients are used.
- In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Pour mixture over the ingredients in the baking dish and cover with plastic wrap. Refrigerate for at least 1 hour or up to overnight.
- When ready to bake, preheat the oven to 375°F. Bake until bread is golden and eggs are cooked; about 1 hour. Check at the 45 minute mark. If the top is getting too brown, cover with foil and continue to bake. Let cool.
Hollandaise Sauce
- In a small saucepan, bring about 2 inches of water to boil. Reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together the egg yolks and lemon juice. Place over the saucepan and be sure the bottom of the bowl doesn't touch the water. While continuously whisking, slowly add the melted butter and continue to whisk until thickened, about 2-3 minutes. Remove from heat and add cayenne and season with salt.
- Serve the bake and Hollandaise sauce immediately.
Notes
Hollandaise sauce can be finicky. Don't heat it too much or the eggs will start to scramble resulting in a lumpy mess. If the sauce is too thick, you can add in hot water. Start with 1 tablespoon to thin out the sauce.