Friday, January 1, 2016

{Recipe} Overnight Eggs Benedict Casserole


For the past two years we have had this eggs benedict casserole for breakfast on Christmas morning.

It's seems I've started a tradition but the kids did ask that we have it more often than just on Christmas morning because they don't want to wait a whole year to get to eat it again.

I've also made this without leaving it in the fridge overnight and it still turned out just as good, so if time isn't on your side and you need this breakfast in 45 minutes, then no worries. It will not disappoint.

Ingredients:


Casserole-


6 English Muffins- cut in half and some in quarters (you want to fill all the gap in your casserole dish)
4 eggs
6 rashers of rindless bacon- diced
2 cups of milk
3 shallots (green onions)- sliced
1/2 tsp of paprika
1 tsp of onion powder
salt and pepper to taste

Hollandaise Sauce-


4 egg yolks (you can use your egg whites to make a pavlova ;) )
130 grams of cold butter
Juice of half a lemon
salt and pepper to taste

Method:


Dice bacon and spread half on the bottom of your casserole dish
Cut up your english muffins and layer on top of your bacon
Cover your english muffins with the remaining bacon
Mix 4 eggs, 2 cups of milk, shallots, onion powder and salt and pepper to taste in a bowl and then pour over your muffins and bacon.
Wrap with cling wrap and refrigerate overnight.


In the morning preheat your oven to 180 degree celsius and removed the cling wrap from your casserole dish and replace with alfoil.

Bake in oven for approx 30 minute or until the eggs are set. Remove the alfoil and let the top go golden brown for approx 5 minutes.

Whilst the casserole is baking prepare your hollandaise sauce.  Now I use my thermomix to make my hollandaise and I follow these instructions-

Place all ingredients into bowl with the butterfly in place and set at 90 degrees, speed 3 for 8 minutes.

If you don't have a thermomix you can make your hollandaise using this method.

Then simply pour your hollandaise over your baked casserole and sprinkle with paprika.


NB- I don't seem to have a photo with the hollandaise on and if your kids are weary of spices like mine you can sprinkly the paprika BEFORE you pour the hollandaise and they will be none the wiser :P 

3 comments :

  1. So gorgeous amy. It looks and sounds delicious. Can't wait to try it.

    ReplyDelete
  2. Thank you for this!!! Racing to the fridge right now to gather the ingredients ! Tummy is rumbling :)

    ReplyDelete
  3. Okay, this is kind of genius. So perfect for Sunday brunch or an easy family breakfast! Can’t wait to try it out!

    ReplyDelete

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