Day's Recipe for Overnight Eggs Benedict

This was delicious--and such an easy way to serve breakfast to a bunch of people.  The Hollandaise sauce is made in the blender.

Eggs Benedict Casserole 

6 English muffins

1 pound thick-cut Canadian bacon

10 large eggs

1 cup milk

salt and pepper

chives to garnish


Butter a 9 x 13" pan.

Split the muffins in half and cube and distribute them evenly into the bottom of the dish.  Cube the Canadian bacon and sprinkle half of it over the top of the bread.

In a large mixing bowl, whisk together the eggs and milk and season liberally with salt and pepper (about 1 t. salt and 3/4 t. black pepper).  Pour the egg mixture evenly over the bread and stop with the rest of the bacon.  Press down on the bread to make sure that it is all submerged in the egg mixture.

Cover with foil and refrigerate overnight.

About an hour and a half before serving, take the casserole out of the refrigerator an let it sit at room temperature while the oven preheats to 350.

Cook at 350 for 50 minutes to an hour, until the custard has set.  You might want to put a loose piece of foil over the top during the last 20 minutes.

Remove from oven and keep covered until ready to serve.  Top with Hollandaise sauce and minced chives.


Blender Hollandaise Sauce

3 egg yolks

1 T. lemon juice

1/2 t. salt

1/8 t. cayenne

10 T. unsalted butter.

Melt the butter in a small  pot.  Try not to let it boil.

Put the egg yolks and lemon juice, salt and cayenne, in the blender.  Blend the egg yolk mixture at medium to medium high speed until it lightens in color, about 20-30 seconds.

Then turn the blender down to its lowest setting and drizzle in the hot melted butter slowly while the blender is running.  Continue for another couple seconds after the butter is all incorporated.

Turn off the blender and taste.  It should be buttery, lemony and just lightly salty.  Adjust a bit--even adding a touch of water if you want it thinner.  Serve within an hour or so.