I came across a recipe for a make-ahead eggs Benedict casserole that looked like almost exactly just the thing I wanted for the main course at Easter brunch.
Except… I was thinking more smoked salmon than Canadian bacon. And mebbe asparagus. And perhaps a few capers. And then, well, smoked salmon and capers, you gotta have some thinly sliced red onion, no?
But… how would it taste? I mean, it sounded fine, in theory, but… ???
Enter my sister. By very kindly scheduling a visit the week immediately before Easter, I had the opportunity to:
1) roast a vast quantity of asparagus, both for dinner and then:
2) turn the leftovers into a test run of my eggs Benny concept.
•1 lb. roasted asparagus, cooled
•3 English muffins, split and cut into cubes
•1 cup whole milk
•1 tsp freeze-dried onion or shallots
•1/4 tsp seasoned salt
•1/4 tsp smoked Spanish paprika
•1/2 tsp Earl’s (or your fave hot sauce)
Brush a 10-1/2 x 7-1/4″ two quart baking dish with olive oil.
Cut the leftover roasted asparagus spears into one or two inch pieces and spread half over the bottom of the oiled baking dish.
Top the asparagus pieces with the English muffin cubes, and then top with the remaining half of the asparagus.
Pat down, just a little bit.
Whisk the eggs together with the milk, onion or shallots, seasoned salt, paprika, and Earl’s (or your hot sauce of choice) in a bowl, then pour over the asparagus and muffin layers. Don’t fret if the liquid doesn’t totally cover the contents, you really just need to cover through the middle, muffin, layer and then a bit of the asparagus on top.
Cover tightly with foil, pat down, just a little bit, again, then stash in the fridge over night.
The next morning, about 90 minutes before you plan on serving; heat your oven to 375°, remove the casserole the fridge and let it rest on the counter, still tightly covered, for 30 minutes.
Bake, covered, for 35 minutes, then remove the foil and bake for another 20 minutes or so, until the egg mixture is set and you have some nicely golden-brown bits.
Cut into six slices, arrange on individual plates, and top each slice with shredded smoked salmon, thinly sliced red onion, a nice sprinkling of capers, and then a nice drizzle of freshly made blender hollandaise sauce.
One word: yum.