Eggs Benedict made simple
This make-ahead casserole dish is ideal for brunch, and it requires far less attention to detail than traditional Eggs Benedict. Assemble the night before to cook and enjoy the next morning.
What you need:
1 pkg. (12 oz) English muffins
6 slices Canadian-style bacon, chopped (4 oz)
1-1/2 cups milk
2 Tbsp. mayonnaise
2 Tbsp. fresh lemon juice
2 tsp. freshly grated lemon peel
What you do:
Step 1 SPLIT muffins; cut into 1-inch
pieces. PLACE 1/2 of the pieces in
single layer in greased 8-inch square baking dish.
TOP with 1/2 of the bacon. REPEAT layers with
remaining muffin pieces and bacon.
Step 2 BEAT eggs, milk, mayonnaise,
lemon juice and lemon peel in
large bowl until blended. SLOWLY POUR over
layers in baking dish. REFRIGERATE, covered,
several hours or overnight.
Step 3 HEAT oven to 350°F. REMOVE
strata from refrigerator; uncover
and let stand while oven heats. BAKE in center of
350°F oven until puffed, golden and knife inserted
near center comes out clean, 50 to 60 minutes.
Like its cousins the quiche and bread pudding, the strata has endless variations. It can be made with almost any firm bread, enhanced with vegetables, meat and cheese, and flavored any way you like as with French toast and bread pudding, the strata is a good use for bread that has become a bit dry Recipe can be made with reduced-fat mayonnaise, if desired.
Source: American Egg Board