Eggs Benedict Casserole

Directions

1Grease a 3-quart baking dish with butter. Add English muffin cubes and chopped Canadian bacon; toss to combine and then spread the mixture evenly in pan. Set aside.

2In a large bowl, whisk the eggs. Whisk in milk, garlic powder, paprika, salt, and pepper. Pour the egg mixture evenly over the English muffin and Canadian bacon mixture. Cover and refrigerate overnight.

3Remove the pan from the fridge and let stand at room temperature for 30 minutes before baking.

4Heat over to 325° F.

5Bake casserole, uncovered, until slightly puffed and egg mixture is set, about 50 minutes. Serve with tarragon béarnaise sauce.

For the tarragon béarnaise sauce

1In a small saucepan, combine the wine, vinegar, onions, and peppercorns. Bring mixture just to boiling then reduce heat and simmer until reduced to ¼ cup, about 20 minutes.

2Strain mixture through a fine-mesh strainer into a bowl. Discard solids.

3In another small saucepan, whisk egg yolks and ¼ cup of the white wine-vinegar reduction together until combined. Set the pan over very low heat and add 1 (4 tablespoons) portion of butter. Cook the mixture, whisking constantly and allowing the butter to slowly melt and incorporate into the egg mixture. Remove the pan from the heat occasionally if the pan gets too hot and eggs begin to curdle. When the first portion of butter is incorporated, add the second portion. Continue cooking and whisking until the butter is melted. Repeat with the remaining butter. Cook until the mixture thickens.  

4Stir in chopped tarragon leaves. Taste and season with salt to taste. Keep sauce warm until ready to serve (see Notes).

NOTES

1To keep the sauce warm, you can set the pan over extremely low heat or over a pan of hot (but not simmering) water. You can also transfer the sauce to an insulated travel mug (like a Yeti cup). Whisk the sauce occasionally to keep it smooth.