10 slices cooked bacon (or thick deli cut ham) – diced
6 English muffins cut into one-inch cubes
2 cups (500 mL) milk (or half & half cream)
1 teaspoon (5 mL) salt
½ teaspoon (2 mL) pepper
Chopped parsley for garnish
4 egg yolks
½ cup (125 mL) half & half cream
2 tablespoons (25 mL) fresh lemon juice
2 teaspoons (10 mL) Dijon mustard
½ cup (125 mL) butter, melted
1/8 tsp (.5 mL) cayenne (or more to taste)
Lightly grease a 9 x 13-inch baking pan. Sprinkle half of the bacon (or ham) in the dish, then add the chopped English muffins; top with remaining bacon. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour over the top of the English muffins and bacon. Cover and refrigerate overnight.
Preheat oven to 375◦F (180◦C). Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean.
While casserole is baking, prepare the Hollandaise sauce. In a medium-sized metal or glass bowl, whisk together the egg yolks, cream, lemon juice, mustard, and cayenne until blended. Slowly drizzle the melted butter into the egg mixture, making certain the butter is not too hot. Transfer the egg and butter mixture to a double-boiler. Set up a medium-sized pot with 1-2 inches of water and bring to a simmer. Place the egg and butter mixture over the pot of simmering water and whisk vigorously until the mixture has thickened into a loose mayonnaise consistency.
Drizzle over the casserole, and garnish with chopped parsley (if desired). Serve immediately.
Makes 8 servings.