Eggs Benedict Casserole for St Benedict

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Today is the Feast of Saint Benedict. He was born in Italy around 480. In his early years he was educated in Rome, but quickly became disenfranchised by life in the city.

He moved to Subiaco where he became a hermit and lived in a cave for three years. Even though Benedict was doing his own thing in the cave, he became well know and was asked by some monks in Vicovarco to become their abbot. ย They became disgruntled and didn’t like how Benedict ran things in the monastery, so they tried to poison him.

He returned to Subiaco and attracted more disciples and began to organize them into 12 monastery. He left in 525 reportedly over a disagreement with a fellow priest Florentius and settled into Monte Cassino. This is where he destroyed a pagan temple and brought the people of the area back to Christianity. ย He died at ย Monte Cassino on March 21st.

I decided to make Eggs Benedict Casserole for his feast day

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Eggs Benedict Casserole

Ingredients:

1/2 pound Canadian Bacon or ham diced
6 english muffins cut into 1 inch pieces
6 eggs
2 cups half and half
1 teaspoon Montreal Steak Seasoning
HOllandaise Sauce
4 egg yolks
1/2 cup heavy cream
2 tablespoons lime juice
1 teaspoon dried mustard
1/2 cup butter melted
3 tablespoons chopped chives for garnish

Directions:

Coat a 9 x 13 pan with cooking spray combine the ham and english muffins in the pan. In a large bowl whisk eggs, half and half and steak seasonings. Pour over the top of the ham and muffins. Cover and allow to refrigerate overnight. In the morning preheat your oven to 375. Remove the pan from the fridge and allow to come to room temperature about 30 minutes. Wrap in aluminum foil for the first 1/2 an hour of baking. Remove the foil and allow to bake for an additional 15 minutes or until puffed and brown.
While it is baking make the Hollandaise Sauce.
For the Hollandaise Sauce
In a blender or food processor add the egg yolks, cream, and mustard. cover and blend for 10 seconds or so. Through the feed tube slowly pour the hot melted butter into the mixture. Continue blending until the mixture has thickened, another minute or so.
Pour hollandaise sauce over casserole and garnish with chopped chives. Serve hot.

Peace be with you,

Veronica