Eggs Benedict Casserole
6 English muffins
3 cups broccoli florets, cut in 1" pieces
6 ounces Canadian bacon
1 teaspoon oil
4 hard boiled large eggs
1 cup coarse grated Jarlsberg cheese
2/3 cup chicken broth
3 large eggs
1/4 cup fresh lemon juice
1 cup heavy cream
1 cup milk
1 tablespoon unsalted butter, softened
Split muffins. In a large baking pan dry muffin halves, uncovered, at room
temperature 12 hours. (Alternatively, dry muffin halves in a 250°F oven 1 hour.)
Butter a 13- by 9- by 2-inch baking dish (about 3 quarts). In a large saucepan
of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and
drain in a colander. Refresh broccoli under cold running water and drain well.
Coarsely chop bacon. In a heavy skillet cook bacon in oil over moderate heat,
stirring, 3 minutes. Drain bacon well on paper towels. Chop hard-boiled eggs.
Arrange muffin bottoms, split sides up, in one layer in baking dish and sprinkle
evenly with hard-boiled eggs, bacon, broccoli, Jarlsberg, and salt and pepper to
taste. In a small heavy saucepan bring broth to a boil. In a bowl whisk together
2 uncooked eggs and lemon juice. Whisk half of broth in a stream into egg
mixture and whisk mixture into broth remaining in pan. Cook mixture over
moderately low heat, stirring, until thickened (do not let boil).
In bowl whisk together remaining uncooked egg, cream, milk, and salt and pepper
to taste and whisk in lemon mixture in a stream until combined well. Pour
custard slowly and evenly over muffins in baking dish. Butter muffin tops and
quarter them. Arrange muffin pieces on top of custard, buttered sides up. Chill
pudding, covered, at least 1 hour and up to 12. (If chilling pudding 12 hours,
bottom muffin layer will develop a custardlike consistency.) Preheat oven to
350°F. Bake pudding in middle of oven until custard is set, about 30 minutes.