I found this recipe through Pintrest and have adapted it slightly to match my pantry and local products. Decided to make this recently as I had a houseful of people and we would need an early, hangover proof breakfast. Being able to prepare this the night before took all the stress out of the morning and using disposable plates and cutlery simplified this even further. Loved the texture that the English muffins give to this dish – while the spinach adds a healthy twist. We had this for breakfast but it would also make a good weekend brunch/lunch dish or a light supper.
- 500 grams Bacon, chopped
- 6 English Muffins, split and cut into 1-cm pieces
- 8 Eggs
- 2 Cups light or skim milk
- 2 Cups fresh Spinach Leaves
- ½ teaspoon freshly cracked pepper
- 1/4 teaspoon Nutmeg
- Grease a 2½ – 3 litre baking, roasting or casserole dish.
- Layer bacon, Spinach and Muffins into dish – starting and finishing with muffins.
- Sprinkle with Pepper and Nutmeg
- In a large bowl, whisk the eggs and milk then pour evenly over the top over the top.
- Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 180°C for 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
When you uncover the dish – begin to make the sauce so both are ready together
- 3 egg yolks
- Big pinch of Salt
- 2 tablespoons lemon juice
- 100 grams butter, melted & hot
- Blend Egg yolks and the Salt in the food processor or blender.
- Add the Lemon Juice with the motor still running.
- Heat the Butter until boiling and pour this in a slow stream into the mixture, with the blade running; until the Butter is absorbed and the sauce is creamy.
Serve the Eggs Benedict Bake with the Hollandaise sauce and enjoy.
Leave out the bacon for a vegetarian version.