Chef's Emporium - Mommy & Me Eggs Benedict Skillet

Mommy & Me Eggs Benedict Skillet

Butter, for brushing skillet
8 English muffins, torn into small pieces
1 lb. Canadian bacon, chopped
8 large eggs
2 cups milk
1 tsp. garlic powder
Kosher salt
Freshly ground black pepper
3 large egg yolks
Juice of 1/2 lemon
1 tsp. Dijon mustard
1/2 cup butter, melted

Butter a large ovenproof skillet with butter. Add a layer of torn English muffins. Add the Canadian bacon, alternating until used up.

In a large bowl, whisk together eggs, milk, and garlic powder and season with salt and pepper. Pour mixture over skillet and cover with plastic wrap. Refrigerate overnight or at least 4 hours.

When ready to bake, preheat oven to 350°F. Bake until egg is cooked through and top is golden, 40 to 45 minutes.

To make hollandaise, use a food processor to combine egg yolks, lemon juice, mustard and salt and blend until combined. Add warm melted butter in a steady stream until combined. Drizzle hollandaise over casserole, serve immediately.

From our kitchen to yours…Cucina Felice!

Did you know that Chef’s offers cooking classes? From main courses to desserts, from romantic date nights to girls’ nights out, have fun, learn a ton, and, most importantly—EAT!


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