Recipes by Kristin Riley

Overnight Eggs Benedict

Overnight Eggs Benedict

Charlie’s favourite!! Perfect for Sunday brunch, a welcome new twist on a classic breakfast.

New twist on a classic! Eggs for a crowd!!

Once cooked, serve with a drizzle of blender hollandaise. Delicious!

Overnight Eggs Benedict
  • 6 english muffins, split
  • 1 pound thick cut canadian bacon, diced
  • 10 large eggs
  • 1 cup milk
  • salt and pepper
  • chives to garnish if desired
  • paprika
  1. Butter a 9X13" baking dish.
  2. Split the english muffins in half, cube and distribute them evenly into the bottom of the prepared baking dish.
  3. Cube the bacon and sprinkle it over top of the bread.
  4. In a large mixing bowl, whisk together the eggs and milk and season very liberally with salt and black pepper.
  5. Pour the egg mixture evenly over the bread.
  6. Press down on the bread to make sure that it is all submurged in the egg mixture.
  7. Cover with tinfoil and refrigerate overnight.
  8. About an hour and a half before serving, pull the casserole out of the refrigerator and let it sit at room temp while the oven preheats to 350 F.
  9. Cook the casserole at 350F for 50 minutes to 1 hour until the egg custard has set. You may place a loose piece of tinfoil over the casserole during the last 20 minutes of baking to avoid over-browning.
  10. Remove from the oven and keep covered before ready to serve and slice. Top with hollandaise sauce, minced chives and paprika if desired.

Eggs Benny Family Style!

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