MICROWAVE EGGS BENEDICT RECIPES
EGGS BENEDICT CASSEROLE RECIPE - FOOD.COM
This casserole tastes exactly like Eggs Benedict without the last-minute struggle. Just assemble the English muffins, Canadian bacon (or ham) and eggs like a strata and refrigerate it overnight, then all you have to do in the morning is microwave the Easy Microwave Hollandaise Sauce recipe #121586 to pour on top (I like to double the sauce recipe for this casserole, as it's so yummy!). Granted, the eggs are not poached, but the flavor is just as awesome. Serve Eggs Benedict Casserole with fresh strawberries, orange juice and coffee. Great for Mother's Day, or other morning feast. From the newspaper. Note: Be careful not to overcook. If using a glass dish, you may want to reduce the baking temp to 350 degrees F, or reduce the cook time slightly. Ovens vary.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Cut muffins into 1/2-inch cubes. Set aside. Cut Canadian bacon into 1/2-inch squares. Set aside. Whisk the eggs well in a 2-quart bowl. Whisk in milk and onion powder.
- Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.
- Preheat oven to 375 degrees F. Remove casserole from refrigerator and uncover it. Lightly sprinkle the paprika evenly over the top. Cover the casserole with foil and bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.
- While casserole bakes, make Easy Hollandaise Sauce (see my recipe #121586). To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each serving just before serving.
- Makes 10 servings.
- NOTE: Time does not reflect refrigeration time of at least 8 hours, nor standing time of 5 minutes.
Nutrition Facts : Calories 208.4, FatContent 7.5, SaturatedFatContent 2.8, CholesterolContent 168, SodiumContent 635, CarbohydrateContent 18.5, FiberContent 1.3, SugarContent 3.9, ProteinContent 16
MAKE AHEAD EGGS BENEDICT CASSEROLE RECIPE BY BIANCA SANCHEZ
Too busy to commit to cooking real eggs benedict? Consider this make-ahead option topped with an easy Hollandaise sauce made from lemon juice, egg yolks, heavy cream and Dijon mustard.This recipe is courtesy of Belly Full.
Provided by THEDAILYMEAL.COM
Total Time 1 hours 4 minutes59S
Prep Time 14 minutes59S
Cook Time 49 minutes59S
Yield 8
Number Of Ingredients 12
Steps:
- Coat a 9×13 pan with cooking spray.
- Combine the bacon and english muffin pieces and place in the pan, spreading them out evenly.
- In a large bowl, whisk together the eggs, milk, and onion powder; pour over the top of the English muffins.
- Press down gently with a wooden spoon or your hands to coat.
- Cover and refrigerate for at least 5 hours, or overnight.
- Remove from the refrigerator 30 minutes before baking.
- Sprinkle the paprika over the top.
- Preheat oven to 375 degrees F.
- Cover and bake for 35 minutes.
- Uncover; bake 15 minutes longer or until a knife inserted near the center comes out clean.
- Just before your casserole is done cooking, make your hollandaise.
- Heat butter in the microwave for about 1 minute, or until melted and hot, but not boiling.
- In a blender, add the egg yolks, cream, lemon juice, mustard, and cayenne to taste; cover and blend for about 10 seconds.
- Then turn it back on and slowly drizzle in the melted butter until fully incorporated and thickened.
- Taste and adjust flavor to your liking.
- Serve sauce immediately with the casserole.
- Garnish with chopped chives or scallions, optional.
Nutrition Facts : ServingSize 1 serving, Calories 434 calories, SugarContent 5 g, FatContent 28 g, CarbohydrateContent 24 g, CholesterolContent 356 mg, FiberContent 2 g, ProteinContent 22 g, SaturatedFatContent 15 g, SodiumContent 583 mg, TransFatContent 0.5 g
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MAKE AHEAD EGGS BENEDICT CASSEROLE RECIPE BY BIANCA SANCHEZ
Too busy to commit to cooking real eggs benedict? Consider this make-ahead option topped with an easy Hollandaise sauce made from lemon juice, egg yolks, heavy cream and Dijon mustard.This recipe is courtesy of Belly Full.
From thedailymeal.com
Reviews 4
Total Time 1 hours 4 minutes59S
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Calories 434 calories per serving
From thedailymeal.com
Reviews 4
Total Time 1 hours 4 minutes59S
Cuisine American
Calories 434 calories per serving
- Garnish with chopped chives or scallions, optional.
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- Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!
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- You will also need 4 silicone poaching cups if using an Instant Pot for poaching.Turn oven to warming settings. If you don't have a warming setting, preheat to the lowest possible temperature, then turn it off.Meanwhile, divide chorizo into 4 portions and smash each portion flat, forming thin patties.Heat a skillet over medium-high heat and cook each patty until completely done on the inside and has dark, crispy bits on the outside. Transfer the patties to a sheet pan and put them in the oven to keep warm.Make the hollandaise by putting yolks, lime juice, and chipotles in a blender. Blend well. Put the butter in a large glass measuring cup and microwave for about 45 seconds until completely melted and hot.While the blender is running, slowly pour hot butter into the yolk mixture. It should thicken up pretty quickly. Taste, and add a pinch of salt or more chipotles if you think it needs it. Transfer the hollandaise to a bowl. Cover and place it in the oven with the chorizo patties to keep warm.Start getting the eggs ready by poaching your eggs. If you prefer to do this on a stove top, then go for it. If you’d like to use your Instant Pot, put a cup of water in the insert pot along with the wire rack. Place 4 silicone poaching cups on the wire rack. Crack an egg into a liquid measuring cup, and then pour it into a poaching cup. Repeat with the other 3 eggs, making sure the yolks aren’t broken when they’re in the poaching cups.Put the lid on the Instant Pot and set the steam release valve to “sealing”. Set it to high pressure for 3 minutes. When the 3 minutes is up, immediately turn the steam release valve to “venting” and get the poaching cups out of there as quickly as possible.Run a spoon along the inside of the cup to release the egg (kind of like how you get an avocado half out of the skin). Place them on a paper-towel lined plate to catch any accumulated moisture.Slice the avocado half into thin strips and toast (and butter) the English muffin halves if you haven’t already. You can also do this while the eggs are cooking.Serve the eggs immediately by making the eggs benedict—place a chorizo patty on each muffin half. Top with a poached egg, a slice of avocado, and a drizzle of hollandaise. Sprinkle a pinch of chipotle powder on top if you like.Note: To make a gluten-free or low carb version, use roasted sweet potatoes in place of the English muffins. Just cut a fat sweet potato into 1/2-inch slices, put them on a sheet pan and drizzle with avocado oil. Add a pinch of salt and roast at 425ºF for 15–20 minutes. Start these at the very beginning and keep them warm in the oven while you finish the rest of the components.
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