All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
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                   EGGS BENEDICT CASSEROLE
(Taste of Home)
This is a casserole as tasty as Eggs Benedict, but without the hassle. Simply assemble the ingredients ahead, and bake it the next morning for an elegant breakfast or brunch!

INGREDIENTS:
12 oz Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 tsp onion powder
¼ tsp paprika
HOLLANDAISE SAUCE:
4 egg yolks
½ cup heavy whipping cream
2 Tbles lemon juice
1 tsp Dijon mustard
½ cup butter, melted

DIRECTIONS:
1. Place half or the Canadian bacon in a greased 3-quart or 9"x13" baking dish; top with English muffins and remaining bacon. In a large bowl whisk eggs, milk, and onion powder; pour over top. Refrigerate, covered, overnight.
2. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10 - 15 minutes longer or until a knife inserted near the center comes out clean.
3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice, and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 degrees, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).
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