This Eggs Benedict Breakfast Bake is a greeting and delectable expansion to any morning meal buffet. Furthermore, that is its excellence. Conventional Eggs Benedict isn't a dish handily made for a group. At any rate I've never attempted it. I have an issue with the surface of runny yolks. I feel like my nourishment blogger card should be denied for that or something. Be that as it may, attempt as I may, I simply detest poached eggs. So transforming Eggs Benedict into a meal takes care of that issue for me and makes a work of art dish for you!
A word about the English biscuits I utilized. We have a neighborhood bread cook (Blue Oven Bakery) here in Cincinnati that makes the most heavenly English biscuits I've at any point eaten. They are the size of at any rate two of the standard market assortment. Furthermore, the taste and surface of these biscuits are in another universe. They are pillowy delicate, gritty, somewhat tart thus crisp tasting. They truly cause this morning meal to prepare exceptional. Standard English biscuits I think would be better sliced into solid shapes to layer along the base of the goulash dish. I will be explicit about that in the formula beneath.
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- 6 English muffins see note at end
- 3 tbsp butter
- 12 oz fully cooked ham, cubed
- 4 green onions white and light green parts sliced
- 4 oz sharp cheddar cheese shredded
- 8 large eggs
- 1 cup whole milk
- 1/2 cup sour cream
- 2 tbsp yellow mustard
- 1 1/2 tsp salt
- pinch cayenne pepper
- 1/4 cup fresh chives chopped
- 3 large egg yolks
- 1 tbsp fresh lemon juice
- pinch salt
- 1 stick unsalted butter melted
- Cut your English muffins into cubes. Spread on a baking sheet and broil in the oven for a few minutes to brown them lightly.
- Generously butter (2 tablespoons) a casserole dish and spread the toasted English muffin cubes into the bottom of the dish.
- Heat a non-stick skillet over medium-high heat and melt the remaining tablespoon of butter in the skillet. Sauté the ham and green onions for about 4 minutes, stirring occasionally, until the ham is starting to brown.
- Layer the cooked ham and green onions on top of the English muffins.
- Top the ham layer evenly with the shredded cheddar cheese.
- Whisk together the eggs, milk, sour cream, mustard, salt and cayenne and evenly pour the mixture over the rest of the bake ingredients.
- Cover the dish with foil and refrigerate overnight. You could instead bake this right away instead of refrigerating it.
- Remove the dish from the refrigerator about an hour before you plan to bake it the next day.
- Preheat the oven to 375 degrees.
- Bake the casserole for 30 minutes, covered with foil.
- Remove the foil and continue to bake for another 15 - 20 minutes, or until the dish is looking puffed and the top is browning.
- While the casserole is baking place the egg yolks, lemon juice and salt in a blender. Blend on high for a few seconds. Set the blender to low and through the hole in the middle of your blender lid, pour the melted butter in a very slow steam into the egg yolk mixture. Cover the hole and blend the hollandaise on high speed for about 1 minute. Taste, add a little more lemon and salt if needed, and serve immediately with the breakfast bake.
- Top the Eggs Benedict breakfast bake with the hollandaise sauce and chopped fresh chives.
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