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Grand Eggs Benedict
Grand Eggs Benedict

(cooking time: 1 hr; 10 servings)

  • 8 large eggs
  • Cooking spray
  • Milk – 2 cups + 1 cup
  • 3 spring onions, chopped
  • Onion powder – 1 tsp
  • Salt – 1 tsp
  • Canadian bacon – ¾ lb, dice ½-in thick
  • 6 English muffins, diced ½-in thick
  • Paprika – ½ tsp
  • Hollandaise sauce mix – 1 .9-oz package
  • Margarine – ¼ cup
  • Apply cooking spray to a standard baking dish.
  • In a large bowl, whisk milk with eggs, spring onions, salt, and onion powder.
  • Add half the diced bacon to the baking dish, arrange evenly. Top with diced muffins and the other half of bacon. Pour the egg mixture over the bacon and muffins; cover with plastic wrap, put into the fridge and go to sleep.
  • In the morning, preheat oven to 375°F/190°C/Gas Mark 5.
  • Remove the casserole from the fridge; sprinkle with paprika.
  • Cover the baking dish with foil; bake for about 30 minutes or until the eggs are almost set. Remove foil, bake till fully set (about 15 minutes more).
  • Prepare hollandaise sauce in a saucepan by whisking the mix with 1 cup milk. Add margarine; stir frequently till the mixture is boiling. Reduce heat to low, let simmer and stir till the sauce thickens (1 minute).
  • Drizzle the casserole with the sauce and serve.