Ingredients:

  • 600g English muffins, torn into 1-inch chunks
  • 1 lb Canadian bacon, diced into bite-sized squares
  • 0.25 cup green onions, thinly sliced
  • 8 large whole eggs
  • 2 cups whole milk
  • 0.5 cup heavy cream
  • 1 tsp dry mustard powder
  • 0.5 tsp onion powder
  • 0.5 tsp garlic powder
  • 1 tsp kosher salt
  • 0.5 tsp fresh cracked black pepper
  • 4 large egg yolks
  • 1 tbsp lemon juice, freshly squeezed
  • 1 cup unsalted butter, melted and steaming hot
  • 1 pinch cayenne pepper

Instructions:

  1. Tear 600g of English muffins into 1 inch chunks and scatter half into a greased 9x13 pan. Note: Tearing creates more surface area for the custard to cling to than neat cubes.
  2. Distribute 1 lb of diced Canadian bacon and 0.25 cup of the sliced green onions over the bread layer.
  3. Add the remaining bread chunks on top of the bacon layer to create a lid that will get crispy in the oven.
  4. In a large bowl, combine 8 whole eggs, 2 cups whole milk, 0.5 cup heavy cream, 1 tsp dry mustard, and the onion/garlic powders. Whisk until no streaks of yellow remain.
  5. Pour the liquid slowly over the dish, ensuring every piece of bread is moistened. Note: Press down lightly with a spatula to submerge the top pieces.
  6. Slide the pan into a preheated 180°C (350°F) oven for 45 minutes until the top is golden and the center is set.
  7. Place 4 egg yolks, 1 tbsp lemon juice, and a pinch of cayenne into a blender.
  8. With the blender running on low, slowly stream in 1 cup of steaming melted butter until the sauce is thick and pale yellow.
  9. Let the casserole sit for 10 minutes before slicing into 8 portions and drizzling with the warm hollandaise.