Description
A simplified make-ahead version of the classic Eggs Benedict, featuring layers of toasted English muffins, savory roast beef, and a rich hollandaise sauce.
Ingredients
Scale
- 6 large English muffins
- 1 tablespoon unsalted butter, softened
- 12 ounces thinly sliced roast beef, about 1/4 inch thick
- 8 large eggs
- 2 cups whole milk or half-and-half
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 3 large egg yolks (for Hollandaise)
- 1 tablespoon fresh lemon juice (for Hollandaise)
- 1/2 teaspoon Dijon mustard (for Hollandaise)
- 1/4 teaspoon salt (for Hollandaise)
- Pinch of cayenne pepper or dash of hot sauce (for Hollandaise)
- 1/2 cup (1 stick) unsalted butter, melted and very hot (for Hollandaise)
- Optional: 1/4 cup chopped fresh chives or parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C). Split and lightly toast the English muffins, then tear them into 1-inch pieces. Cut the roast beef into 1/2-inch cubes. Grease a 9×13 inch baking dish with softened butter.
- In a large mixing bowl, whisk together 8 large eggs until well combined. Add in the 2 cups of whole milk or half-and-half, along with the Dijon mustard, salt, black pepper, and paprika. Whisk until you have a smooth custard mixture.
- Layer half of the toasted muffin pieces into the greased dish, followed by half of the cubed roast beef. Repeat this with the remaining muffins and roast beef. Pour the egg mixture over the layers, pressing down gently. Cover and refrigerate for at least 30 minutes or preferably overnight.
- To make the Hollandaise sauce, combine 3 egg yolks, lemon juice, Dijon mustard, salt, and cayenne in a blender. Blend while slowly pouring in the hot melted butter until thick and creamy.
- Remove the casserole from the fridge 15-20 minutes before baking. Bake covered for 30 minutes, then remove foil and bake for another 20-30 minutes until golden brown and puffed.
- Let the casserole rest for 5-10 minutes before slicing. Serve topped with Hollandaise sauce and garnish with chives or parsley.
Notes
Toast the muffins well to prevent sogginess. Allow the casserole to rest to set for better slicing. Customize with different proteins or vegetables as desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 300mg