- 6 whole Bay's English Muffins
- 1/2 lb thick cut Canadian bacon, cut into 1-inch pieces
- 10 large eggs
- 1 cup whole milk
- salt and freshly ground pepper
- chopped chives
- 8 egg yolks
- 1 tablespoon whipping cream
- 2 tablespoons fresh lemon juice or 1 tablespoon white wine vinegar
- salt & ground white pepper, to taste
- dash of hot sauce
- 1 pound Land O' Lakes Unsalted Butter, melted and hot
- Spray a 9x13-inch baking dish with non-stick cooking spray.
- Split the English muffins in half and then cut them into about 1-inch cubes. Spread the cut English muffins evenly in the baking dish.
- Heat the olive oil in a large sauté pan over medium-high heat. Add the Canadian bacon pieces and sauté, stirring often, until golden brown all over.
- Scatter half of the cooked Canadian bacon over the English muffin cubes.
- Combine the eggs and milk in a large mixing bowl and whisk until smooth. Season liberally with salt and pepper.
- Pour the egg mixture over the bread and top with the remaining Canadian bacon. Press down on the mixture to make sure that it is submerged.
- Cover and refrigerate overnight or up to 24 hours.
- Thirty minutes before you are ready to bake, remove the casserole from the refrigerator, uncover it and let it sit at room temperature. Preheat the oven to 350F.
- Bake the casserole for 1 hour; place a loose piece of aluminum foil over the casserole during the last 15 minutes of baking if it is getting to brown. Serve with Blender Hollandaise.
- Place the egg yolks, cream, lemon juice and seasonings in a blender and blend until the mixture is frothy.
- With the blender running, SLOWLY pour the HOT melted butter into the egg mixture.
- The sauce will thicken as the butter blends with the egg yolks.
- Adjust the seasoning and serve immediately.