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Eggs Benedict Bake



Casserole: – Real California unsalted butter, for the baking pan – 6 English muffins, split – 10 slices Canadian bacon – 2 1/2 cups Real California milk – 8 large eggs – 1 1/2 teaspoons salt – 1 1/2 teaspoons pepper – 1 tablespoon chopped chives Hollandaise Sauce: – 4 large egg yolks – 1/2 cup Real California heavy cream – 2 tablespoons fresh lemon juice – 1 teaspoon Dijon-style mustard – 1/2 teaspoon salt – 1/2 teaspoon pepper, ideally white pepper – 1/2 cup (1 stick) Real California unsalted butter, melted :Eggs Benedict, Eggs, Bacon
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Prep time: 20 minutes

Cook time: About 50 minutes, plus at least 2 hours in the refrigerator

Make the casserole: Butter the bottom and sides of a 9- by 13-inch baking pan or 3-quart baking dish. Add muffin halves and bacon slices, arranging them in two rows like scalloped potatoes, split muffin sides up, alternating bacon and muffins and finishing each row with a muffin.

In a large bowl, whisk together milk, eggs, salt, and pepper. Pour mixture over pan, cover with foil, and refrigerate at least 2 hours or as long as overnight.

Preheat oven to 375°F. Arrange a rack in the middle of the oven and another about 6 inches from the broiler heating element. While the oven heats, remove the baking pan from the refrigerator and set aside at room temperature.

Bake casserole, covered, on the middle rack until egg mixture is set, about 45 minutes.

Meanwhile, make the hollandaise sauce: In the top of a double boiler or a metal bowl set over a saucepan of simmering water, whisk together egg yolks, cream, lemon juice, mustard, salt, and pepper. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon, about 1 1/2 minutes. Reduce heat to very low and slowly drizzle in melted butter, whisking constantly.

Transfer casserole to the top rack and broil, uncovered, until browned, 3 to 5 minutes.

Top casserole with some hollandaise sauce and chives. Cut into pieces and serve with remaining hollandaise.

Serves 6.