Egg Benedict Casserole…the perfect brunch dish to make for a large group a day ahead, so no stress at the last minute…amazing to say the least right?
First of all, I want to say how very wonderful Facebook is, giving me the opportunity to reconnect with people who I haven’t been able to see in years.
Donna Lannom and I both graduated from Temple City High School in 1969. I got married and moved away shortly after that and unfortunately haven’t had the blessing of seeing her since…but…because of Fb…54 years later, we have been able to establish a new friendship, that I am so grateful for.
She posted this picture of a dish she made for her family at Christmas. When I first saw it, I have to admit, I just couldn’t wrap my head around the idea of putting a deviled egg together with hot hollandaise sauce, and eating it hot. So I made a small portion…just in case I didn’t like it.
As it turned out…I LOVED it! Really, really loved it…and I can hardly wait to have the group over, so I can make a big casserole up. I was very impressed to say the least and very happy that Donna allowed me to share her wonderful recipe on my blog for you to try.
I hope you like it as much as I did…it will be on my menu next Christmas and the next time I have my group here for Bible Study. Anything that I can make a day or two ahead and have it taste amazing and uniquely out of the ordinary, is exactly what I like to make.
This is Donna’s recipe for 60…you can make a little or a lot.
Spiral Ham, one…but you can use any ham that will give you thick slices.
(This is a Betty Crocker recipe that she did four times the recipe and she drizzled the sauce all over the top of the ham and deviled eggs)
12 large egg yolks
4 Tablespoon lemon juice
4 sticks of firm butter
In a 1 1/2 quart saucepan, vigorously stir the egg yolks and fresh lemon juice with a wire whisk.
Add 2 sticks of the butter. Heat on very low heat, stirring constantly with a wire whisk, until the butter is completely melted.
Add the remaining 2 sticks of butter. Continue stirring until the butter is melted and the sauce has thickened. Be sure the butter melts slowly so the eggs have time to cook and thicken the sauce without curdling. If it does curdle, add about one tablespoon of boiling water and beat vigorously with a whisk.
Cover with tented foil, place in the fridge and cook one or two days later. When you are ready to serve…warm them up in a 350 degree oven for about 20 minutes. Tent with foil so the hollandaise doesn’t brown.
Dip English Muffin halves into melted butter and place on a cookie sheet lined with foil. Put into the oven at the same time as the eggs and ham.
When you plate…it is an English muffin, ham, and deviled egg…and it tastes amazing!!!
Because I was so skeptical…which I didn’t need to be at all because it turned out to taste so wonderful…I made a very small amount and thought it might be fun to serve it over an English muffin and a hash brown patty. Because this is so rich it makes the perfect brunch instead of breakfast.
I had a small amount of sliced ham that I used…wasn’t sure if the ham should be in whole slices of cut up, but decided to cut it in bite size pieces just for ease of eating.
So here we go…step by step directions for one fabulous brunch that made much smaller for just the four of us.