Relaxed brunch: How to bring the taste of Eggs Benedict to the oven as a casserole
They're an absolute classic on the breakfast table: Eggs Benedict. Buttery-soft poached eggs meet crispy bacon and a velvety hollandaise sauce. The whole thing rests on a toasted English muffin.
- 300g of bread (from the previous day)
- 200 g Bacon
- 20 g Butter
- 120g grated Gouda
- 12 Owner
- 250 ml milk
- 150 ml Stage
- 1–2 tsp white wine vinegar 🛒
- 1 tbsp medium-hot mustard
- 1 tsp salt
- 1/2 tsp black pepper 🛒
- 1 pinch of nutmeg 🛒
- 200 ml hollandaise sauce
- 2 tablespoons of chives for garnish
- Cut the bread into large cubes and the bacon into strips.
- Heat the bacon in a pan without oil and fry until crispy. Then let it drain on kitchen paper.
- Grease a casserole dish with butter and add the bread cubes, bacon, and grated Gouda. Mix everything well so that the bacon and cheese are evenly distributed in the bread.
- Thoroughly whisk together 8 eggs, milk, cream, white wine vinegar, mustard, salt, pepper and a pinch of nutmeg.
- Slowly pour the egg mixture over the bread, bacon, and cheese mixture, then gently press everything down so that the bread can absorb the liquid well.
- Place the casserole dish in the refrigerator for 8 hours – preferably overnight.
- Remove the tin from the refrigerator 30 minutes before baking and preheat the oven to 180 °C (top/bottom heat).
- Press four small indentations into the bread mixture and carefully crack four eggs into them.
- Bake the egg Benedict casserole for 35–40 minutes. Tip: If the surface gets too dark, loosely cover it with aluminum foil.
- Meanwhile, heat the hollandaise sauce, pour it over the finished casserole and garnish everything with chives.
They're an absolute classic on the breakfast table: Eggs Benedict. Buttery-soft poached eggs meet crispy bacon and a velvety hollandaise sauce. The whole thing rests on a toasted English muffin. One or two portions of this brunch highlight are usually quite easy to prepare, but when several guests want to enjoy it, things can quickly get hectic in the kitchen. With this Eggs Benedict bake, you save yourself the time-consuming preparation without sacrificing the delicious taste.
Egg Benedict casserole: A breakfast classic from the oven
This Eggs Benedict bake envelops the characteristic flavors of the original in a warming layer of bread and melted cheese. The principle is similar to a savory bread pudding. You simply cut your favorite bread into cubes and combine it with the remaining ingredients in a large dish. The great advantage of this method lies in the preparation.
You can do all the preparation the night before. The bread cubes will soak up the flavorful egg mixture overnight and become wonderfully moist when baked. The next morning, all you have to do is put the pan in the oven. While the heat does the work, you'll have plenty of time for other things. You can leisurely set the table or relax and enjoy your first cup of coffee.
In the oven, the prepared mixture transforms into a wonderfully rich and crispy dish with melted cheese, savory bacon, and creamy eggs. Once the casserole is baked, only the most important element for the true Benedict experience is missing: a generous portion of warm hollandaise sauce, poured over the egg Benedict casserole just before serving.
This casserole is perfect for occasions when you're expecting guests or simply want to treat yourself. You can adapt the ingredients to your preferences. If you don't like bacon, simply use cooked ham, or opt for a vegetarian version with steamed spinach. You'll be serving an impressive breakfast that tastes remarkably like the original and is incredibly easy to make.
