Chef's Emporium - Mommy & Me Eggs Benedict Skillet

Mommy & Me Eggs Benedict Skillet

Ingredients:
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

Directions:
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!


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Michele at Chef's
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