Ingredients:

  • 6 English muffins, split and toasted (350g)
  • 8 oz (225g) Canadian bacon or cooked ham, sliced or diced
  • 6 large eggs (about 300g), lightly beaten
  • 1 cup (240ml) milk, whole or 2%
  • 1/4 cup (60ml) heavy cream
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 2 tablespoons (28g) unsalted butter, melted
  • 4 large egg yolks (about 80g)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard (3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/8 teaspoon cayenne pepper, optional (0.5g)
  • 1 cup (227g) unsalted butter, melted and warm, not scalding
  • Fresh chives, chopped
  • Paprika

Instructions:

  1. Toast English muffins and arrange in the baking dish.
  2. Sauté ham or Canadian bacon until lightly browned. Distribute over the muffins.
  3. Whisk together eggs, milk, cream, salt, and pepper. Pour over the ham and muffins.
  4. Drizzle melted butter over casserole and gently press the muffin base down to ensure it is submerged.
  5. Cover with plastic wrap and rest in the refrigerator for 30 minutes or overnight.
  6. Preheat oven to 350°F (175°C).
  7. Uncover and bake casserole for 40-45 minutes, or until set and golden brown. A knife inserted into the center should come out clean.
  8. In a heatproof bowl set over a simmering pot of water (double boiler method), whisk together egg yolks, lemon juice, Dijon mustard, salt, and cayenne pepper (if using).
  9. Gradually whisk in warm melted butter, a little at a time, until the sauce emulsifies and thickens. (Alternative: Use an immersion blender or regular blender for easier emulsification.)
  10. Remove casserole from oven and let cool slightly.
  11. Drizzle generously with hollandaise sauce.
  12. Garnish with fresh chives and a sprinkle of paprika (optional).
  13. Serve immediately eggs benedict casserole.