Friday, December 19, 2014

Benedict Strata

I love Eggs Benedict.  Well what I really love is hollandaise sauce, but I do love the other ingredients as well.  We recently had overnight guests, and I wanted to serve them something a little different than the standard breakfast casserole.  This strata goes together the night before, a bakes in the morning.  It has all the delicious flavors of Eggs Benedict with a lot less effort.  Perfect for company and brunch!
All the flavor of Eggs Benedict
without having to deal
with the hassle in the morning. 
(I'm not a morning person.)
The Benedict Strata Line-Up
Cut English muffins into cubes.
Combine with chopped
Canadian bacon in a
greased baking dish.
Beat eggs, and add milk.
Add lemon juice and lemon zest.
Add mayonnaise. 
(I know that doesn't sound too
tasty for a breakfast dish,
but the mayo helps give the texture
that you would get from the emulsion of
a real hollandaise sauce.)
Season with salt and pepper.
Pour egg mixture over muffin cubes
and bacon.  Cover
and refrigerate overnight.
In the morning, bake until golden brown,
about 50 minutes.

Benedict Strata1(12 ounce) package English muffins
6 slices Canadian bacon, chopped
6 eggs
1 1/2 cups milk
2 tablespoons mayonnaise
2 teaspoons lemon zest
2 tablespoons lemon juice
salt and pepper to taste
fresh chives for garnish

Split muffins and cut into cubes.  Place in greased baking dish.  Add chopped bacon, stirring to combine.  In a bowl, beat eggs.  Add milk, mayonnaise, lemon zest and lemon juice.  Mix well.  Season with salt and pepper.  Pour over muffin cubes.  Cover and refrigerate overnight.  In the morning, uncover the baking dish.  Preheat oven to 350 degrees F.  Bake about 50 minutes or until golden brown.  Garnish with fresh chives. 

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 50 minutes

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