Description
A delightful and easy casserole that captures the rich flavors of traditional Eggs Benedict, perfect for brunch or family gatherings.
Ingredients
Scale
- 8 slices hearty white or sourdough bread
- 1/2 cup whipped cream cheese or softened plain cream cheese
- Butter, for greasing the dish
- 10 large eggs (room temperature)
- 1/2 cup milk or half-and-half
- Salt and pepper, to taste
- 1 tablespoon butter, for cooking eggs
- 12 slices thick-cut bacon, cooked and chopped
- 8 large eggs for poaching
- 1 tablespoon white vinegar
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- Pinch of cayenne pepper, optional
- Salt, to taste
- Fresh parsley or chives, chopped for garnish
Instructions
- Preheat your oven to 350F (175C). Lightly butter a 9×13 inch casserole dish. Arrange the bread slices in a snug layer to completely cover the bottom. Spread a thin layer of whipped cream cheese over the top of the bread.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Melt 1 tablespoon of butter in a large skillet over medium heat, then pour in the egg mixture. Scramble until just barely set, about 3-4 minutes. Distribute the scrambled eggs evenly over the cream cheese layer.
- Arrange the crispy bacon pieces over the scrambled eggs.
- Bake uncovered in the preheated oven for 20-25 minutes, until the edges are golden and the center is set.
- Let the casserole rest for 5-10 minutes for easier serving.
- In a medium saucepan, bring water to a gentle simmer and add vinegar. Crack each poached egg into a small bowl and gently slide it into the simmering water. Poach for 3-4 minutes until the whites are set and yolks are runny.
- Transfer poached eggs onto a paper towel-lined plate.
- In a heatproof bowl, whisk together egg yolks and lemon juice over a double boiler. Whisk while slowly drizzling in melted butter until thickened, about 3-5 minutes.
- Cut the baked casserole into 8 portions. Top each serving with a poached egg and drizzle hollandaise sauce over it. Sprinkle with fresh parsley or chives.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The casserole can be prepared up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg