The Scoop
Nana's Eggs Benedict Bake reimagines a classic with ease and make-ahead simplicity.
Meeting the parents is daunting enough without worrying about what to cook. I remember the first time my partner and I hosted his folks. In a bid to impress, I chose Eggs Benedict, reinventing it as a bake to free myself from poaching eggs on demand. English muffins were sliced and arranged with precision, and Canadian bacon added a nostalgia kick, reminding me of cozy childhood breakfasts. Whole milk swirled with egg and just a hint of salt brought everything together.
As I cooked, I made sure to wilt the spinach carefully, pressing out excess liquid so it wouldn’t seep into the bake. This trick kept the layers precise and the flavors distinct. We let the whole dish rest overnight, allowing the deep cheddar notes to settle and the muffin layers to soften, creating a harmonious blend of textures come morning.
When my in-laws arrived, the aroma was welcoming. The golden tops and bubbling edges promised warmth, and a carefully crafted hollandaise sauce drizzled over the top was the cherry on our proverbial parfait. As we sat down, the anxiety melted away into stories and laughter, the breakfast bake having done more than just fill our stomachs. It had woven a new tapestry of family connections, one delicious layer at a time.
Ingredients
For the strata:
- 6 English muffins, split and cut in half
- 12 large eggs
- 2 cups whole milk
- 1/2 cup half-and-half
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 8 ounces Canadian bacon slices, quartered
- 1 (10-ounce) package baby spinach
- 2 1/2 cups white cheddar cheese, grated
For the sauce:
- 1 1/2 sticks salted butter
- 3 large egg yolks
- juice of 1/2 lemon
- 1 1/2 teaspoons water
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- hot sauce, to taste
Directions
- Preheat the oven to 425 degrees F.
- Butter a 9x13-inch baking dish.
- Arrange the English muffins on a rimmed baking sheet and bake until they are golden-brown, about 10 minutes.
- Let the muffins cool.
- In a large bowl, combine the 12 eggs, the milk, the half-and-half, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and whisk to combine.
- In a large skillet over medium-high heat, heat the olive oil.
- Add 1/2 of the Canadian bacon slices in a single layer to the skillet and cook until they are browned, about 1 minute per side.
- Transfer the cooked bacon to a plate and repeat with the remaining bacon slices.
- Add 1/2 of the spinach to the pan and toss until it is partially wilted, then add the remaining spinach and toss until all of it is wilted.
- Season the spinach with the extra salt and transfer it to a paper-towel-lined plate and press with the back of a spoon to release some of the liquid.
- In the prepared baking dish, layer 1/2 of the English muffins, 1/2 of the spinach, 1/2 of the bacon, and 1/2 of the cheese.
- Repeat the layers with the remaining ingredients, starting with the English muffins and ending with the cheese.
- Slowly pour the egg mixture over the bacon mixture.
- Cover the dish with plastic wrap and refrigerate overnight.
- Preheat the oven to 425 degrees F.
- Transfer the egg mixture from the fridge 30 minutes prior to baking.
- Replace the plastic wrap with foil and bake the egg mixture for 30 minutes.
- Uncover the dish and bake until the egg mixture is golden-brown and slightly crisp on top, about 25-30 minutes.
- While the egg mixture is baking, in a small saucepan, melt the butter until it is sizzling.
- Transfer the saucepan from the heat.
- Add the remaining egg yolks and the lemon juice to a blender and blend, while slowly drizzling with the yolk mixture, until the mixture thickens.
- Add up to 1 1/2 teaspoons of the water to the egg mixture until the sauce is pourable.
- Stir the salt, the pepper, and the hot sauce into the sauce mixture.
- Drizzle some of the sauce over the bake.
- Serve the bake with the remaining sauce.
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