CASSEROLE

• Grease a 9x13 baking dish with butter
• Split English muffins and cut into quarters. Quarter Canadian bacon.
• Arrange English muffins into baking dish and then add Canadian bacon in with the English muffins.
• In a medium bowl whisk together eggs, milk, and seasonings.
• Pour egg mixture over English muffins and Canadian bacon.
• Cover casserole dish with plastic wrap and place into fridge. Let sit overnight (at least 6 hours).
• Preheat oven to 375.
• Cover casserole dish with tin foil and bake for 30 minutes.
• Remove foil and bake an additional 25-30 minutes or until the eggs have set.
• Remove casserole from oven and let sit for 10 minutes.
• Serve with hollandaise sauce.

HOLLANDAISE

BLENDER METHOD

• Melt butter.
• In a blender add egg yolks, lemon juice, dijon mustard, and salt. Blend until combined.
• With the blender running slowly pour in HOT melted butter in a slow stream until the mixture is emulsified.
• Serve the hollandaise sauce while warm.

STOVE TOP METHOD

• Place egg yolks and salt to a small sauce pan. Cook over low, whisking constantly, until the eggs have slightly thickened, about 3-5 minutes.
• Cut butter into 1 tbsp sized pieces and add into egg mixture a few tablespoons at a time. Whisking until melted. Repeat until all butter has been used.
• Remove from heat and add in lemon juice and dijon mustard.
• Serve while warm.
• NOTE: If the hollandaise separates while sitting, just take your whisk and vigorously whisk the mixture to reemulsify.