I love Eggs Benedict and boy was I in foodie heaven to find this recipe which introduces it as a casserole. Deflecting into the casserole category means, as an ardent Eggs Benedict lover, I, can now serve it as a dinner dish to my family and guffaw wholeheartedly when they say “It's eggs, mum, isn't this breakfast food”. No of course not, as it takes the form of a casserole it welcomes new layers, different flavours and overwhelmingly satisfies the eater, and no it is definitely not breakfast food. One does not have to stick to the classic introduction of bacon, instead thick slices of pre-cooked chicken or even thalapath (fish) works really well. Also, a key factor in the success of this dish is that it's better when it is prepared in advance, in other words layer it together and let it sit in the fridge, only to be cooked before you eat it. The flavours sit, ruminate and become more flavorsome. Be adventurous, be different and have some fancy eggs for dinner, it will do you a world of good!
Ingredients
· 6 large eggs
· 2 cups milk
· 3 green onions, chopped
· 1 teaspoon onion powder
· 1 teaspoon salt
· 3/4 pound bacon, cut into 1/2-inch dice
· Thick slices of normal bread
· 1/2 teaspoon paprika
Directions
Dab a bit of butter on to a baking dish.
Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
Layer half the bacon in the prepared baking dish. Spread slices of bread over meat and top with remaining bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate until need.
Preheat the oven to 375 degrees F (190 degrees C).
Sprinkle casserole with paprika; cover with aluminum foil.
Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
For the sauce, in a pan whisk together 1/2 cup heavy whipping cream,2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 cup butter, melted, add in two egg yolks and some grated cheese as the mixture thickens, pour over your dish and enjoy!
By Mayuri Jayasinghe
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