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MENUEVERYWHERE CRACKED CRACK

MENUEVERYWHERE CRACKED CRACK

First warm the casserole in the oven (at 400☏) for 20 minutes, then crack the eggs on and finish in the oven for a further 8-10 minutes until the whites are set. Cover with foil and place into the fridge for up to 24 hours. Prepare the potato, spinach and ham base and transfer to the casserole dish.

Feeling gluttonous? If you plan on doubling the sauce, I recommend simply making two batches.

If you aren’t planning on buying a chunk of ham and slicing yourself, any deli counter should be able to give you a thick cut (not a steak cut). Pre-sliced lunch meat is going to be too thin.

Be mindful if swapping ham for Canadian bacon.

Even drained, frozen will retain and release too much moisture.

Use fresh, not frozen, spinach for this recipe.

MENUEVERYWHERE CRACKED FREE

Instead of a custard for the casserole, this casserole cooked mostly in the skillet, then finished in the oven for runny, gooey eggs.įor a truly paleo recipe, you’ll need to use uncured canadian bacon or ham as well as dairy free hollandaise sauce. This healthier casserole version swaps golden, buttery Yukon gold potatoes for the bread, making it naturally gluten free and grain free, very low carb (just 8g net carbs!) and paleo friendly too. Traditional eggs benedict – both the delicious open-faced sandwich and casserole varieties – are built on English muffins. But turn it into a casserole and you too can live in the hottest brunch spot in town! Now where’s my mimosa? What Makes This Recipe Healthier? With each component more annoying than the next, it simply wasn’t worth the hassle. Until I got this Eggs Benedict Casserole recipe just right – and to be fair, found an unparalleled Hollandaise recipe – I wasn’t fussing with it at home either, especially not if I was serving company. (Do you know how long it took me to get these looking so good?) Because let’s be honest – the biggest reason no one makes eggs benedict at home is the absolute gut punch of a curdled, ruined Hollandaise sauce, followed closely by the frustration of achieving a perfect poached egg. And if she had one, the “secret” was probably a packet of Knorr powdered Hollandaise sauce. There is no “Great-Grandma’s Recipe for Eggs Benedict” with a super-secret ingredient that’s been passed down for generations.

Maybe your parents were fancy, but I never had this growing up unless we went out. Hell, even the Egg McMuffin is most of the way there… But one place you don’t find it regularly is at home. Classic, Florentine, Chesapeake, Atlantic. Whether you’re craving it specifically, or looking for something reliable, there’s some variation of it on every menu, everywhere.

*Lemme just wipe up this drool…* If that’s not a hangover cure, I don’t know what is.īetter yet, it’s readily available. And the spongy bread to soak it all up with. Jump to:Ĭall me “basic,” if you want, but boy, do I enjoy a good benedict. Canadian bacon and spinach pack extra protein into a meal worthy of your regular brunch bunch. Eggs Benedict Casserole brings together runny, golden yolks and creamy, golden Hollandaise with Yukon Gold potatoes for a hassle-free – and gluten-free – spin on a classic. The true “gold” standard of breakfast just got a whole lot easier.