Eggs benedict bake with homemade hollandaise
- 12 canadian bacon slices
- ½ cup butter
- 12 eggs
- ½ cup cream
- 2 tbsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lemon
- 2 tsp hot sauce
- ¼ cup chopped parsley
Preheat oven to 350 degrees F. Dice half the canadian bacon, leaving the rest whole.
Heat 1 tbsp butter in a skillet over medium-high heat. Add the chopped canadian bacon and cook until browned, about 5 minutes.
Separate 4 of the eggs into separate bowls (one for the yolks and one for the whites). To the bowl with the egg whites, add the remaining 8 eggs, the cream, mustard, garlic powder, onion powder, salt and pepper. Whisk together until combined. Add the chopped canadian bacon.
Line a 9x13 baking dish with the remaining canadian bacon. Pour egg mixture over the top and bake 30 minutes, or until set.
Meanwhile, make the hollandaise: Melt remaining 7 tbsp butter. Combine egg yolks, 1 tbsp lemon juice and the hot sauce in a blender. Blend 5 seconds then, with the motor running, add melted butter in a steady thin stream.
Sprinkle casserole with parsley and drizzle with hollandaise sauce.