Eggs Benedict Casserole with Hollandaise Sauce

Before we get into the food aspect, I wanted to bring up the fact that I've been playing with the look of the blog. I'm not sure I'm completely satisfied though. I need to keep looking and experimenting. What do you think?

This recipe has quickly become a family favorite around here. Which is pretty surprising since Eggs Benedict is most definitely not a first choice for 50% of the people who live here. But that might have something to do with runny eggs and an overload of hollandaise sauce. With this casserole there are no runny eggs and we serve the sauce on the side, so each person has control of their own sauce destiny.

I've made this a couple different ways. Version 1: Canadian Bacon (which is truly the family favorite). Version 2: Smoked Salmon (everyone enjoyed it and said it was good, but it didn't fly out of the pan like the version 1). And my wheels are churning for other versions. Another thing is that this is perfect for breakfast, lunch, or dinner! And the leftovers (if there are any) aren't half bad either. The only thing I recommend is when reheating the hollandaise sauce, whisk in a tablespoon or two of hot water before microwaving it in 30 second intervals. This should help with the butter separating from the rest of the sauce.

Eggs Benedict Casserole

4 english muffins, split in half (or 8 pieces of english muffin bread about 1/2" thick)
1/2-3/4 cup canadian bacon or smoked salmon, chopped (I usually use 1/2 cup, but if you like things meatier, I recommend 3/4 cup)
8 asparagus spears, washed, woody end removed, and cut into 2" pieces
6 eggs
4 egg whites (you'll use the egg yolks in the hollandaise sauce)
2 tsp onion powder
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/2 tsp salt
1/4 tsp paprika

Preheat oven to 375. In a 9x13 glass baking dish, lay the english muffins (2 muffin halves x 4 muffin halves). The muffin/bread will creep up the edges a tad and that's ok. It means they become delicious crispy bits later. Sprinkle the tops of the english muffins evenly with canadian bacon or smoked salmon and asparagus. In a large bowl, combine eggs, egg whites, milk, onion powder, garlic powder, pepper, salt, and paprika. Mix until thoroughly combined. Pour evenly over the tops of the english muffins. Cover with foil and bake for 40 minutes. After 40 minutes, remove foil and bake for an additional 20-30 minutes or until crispy on the edges and set in the middle. About 15 minutes before casserole is done, begin making the hollandaise sauce. Remove casserole from oven and cool slightly before serving.

Hollandaise Sauce

3 cups water
4 eggs yolks
1/2 cup heavy cream
1 lemon, juiced
1 Tbsp dijon mustard
1/3 cup butter, melted
Cayenne pepper
Salt and pepper

In the bottom half of a double boiler, bring 3 cup of water to a boil. Once the water is boiling, add egg yolks, heavy cream, lemon juice, and dijon mustard to the top half of the double boiler. Whisk constantly until the sauce begins to thicken. Once sauce has thickened, whisk in melted butter. Season to taste with cayenne pepper, salt, and pepper. Serve along side eggs benedict casserole.

Source: Adapted from Chew Out Loud

Coffee Cake Muffins

Did you know Mother's Day is this weekend? Where the heck did spring go? Seems like it was just knocking on winter's door yesterday. I love my mama dearly and am lucky to have her around and in my family's life. I know that not everyone can say that. I don't burden her with my problems or cry on her shoulders. We don't do one-on-one lunch dates or mani-pedis. But we do share books and magazines, discuss recipes, talk about gardening and flowers, and buy each other stuff that we don't need (and maybe don't even want). And she spoils Moira like no one on this earth, but she does it with small things, like "grocery shopping" from Grandma's pantry, and Marie Kitty (from The Aristocats) things.

My mom has also taught me what it means to be a mom. Even though I don't tell her my problems or cry on her shoulder, I have learned that it is important to be there for your children with an open ear and mind. To sing to them. To treat them in a firm disciplined, but respectful manner. To recognize your children as an individual, but also part of the whole group. And to hug and kiss them as often as you can because they grow-up sooooo fast (I am definitely taking advantage of this right now!).

I am posting this recipe today for two reasons. A) It's delicious B) It reminds me of my mom's coffee cake, but in muffin form. Now, I recommend topping the muffins with a sprinkle of shredded coconut after glazing (which would give you a more authentic version of my mom's coffee cake, but Adam is allergic to coconut, so we don't keep it in the house, and let's face it, I didn't need to eat more than my share of muffins). So, the coconut is totally optional and the muffins are delicious without :)

Coffee Cake Muffins

1/4 cup brown sugar
1 cup pecans, finely chopped
1 tsp cinnamon
1 Tbsp butter, melted
2 cups flour
2 tsp baking powder
1/4 tsp salt
1 1/4 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 cup sour cream
1/2 tsp vanilla
1 1/2 cups powdered sugar
1/2 tsp vanilla
2 1/2 Tbsp milk
1 cup shredded coconut, optional*

Preheat oven to 350˚ F. Prepare a muffin tin with muffin liners. In a small bowl, combine brown sugar, pecans, cinnamon, and melted butter. Set aside. Mix thoroughly. In a medium bowl, combine flour, baking powder, and salt. In a large bowl, cream together sugar and butter. Add in eggs one at a time, mixing until each egg is incorporated. Add in sour cream and 1/2 tsp vanilla. Once wet ingredients are combined, slowly add in dry ingredients and mix until everything is moist. Using a dough scoop, scoop batter into prepared tins, filling until almost halfway. Sprinkle a little bit of the pecan mixture on top of the batter in the tins. Place another scoop of dough on top of the pecans, filling about 3/4 of the tins. Top with another sprinkle of pecans. Place into oven and bake for 30-35 minutes. Allow to cool in pan for 10 minutes before transferring to a wire rack. While muffins are cooling, combine powdered sugar, 1/2 tsp vanilla, and milk. Mix until there are no lumps. Once the muffins are cooled, using a spoon, drizzle muffins with powdered sugar glaze. *If you are using coconut, don't drizzle the glaze. Instead, dip muffin tops into the glaze and set on wire rack. Sprinkle with coconut.

Source: Adapted from The Shiksa In The Kitchen and my mom

Cinco de Mayo Roundup

It should come as no surprise that we LOVE Mexican style food at our house. So, it should also come as no surprise that we will jump at the chance to have it. Like Cinco de Mayo. I know that it's not hugely celebrated in Mexico (if at all?), but that doesn't mean we can't take advantage of it here, right?

I've planned a yummy dinner of cola braised beef soft tacos with homemade flour tortillas, refried beans, fresh pico, and a strawberry guac. But, if you're still looking for ideas, I'm here to help!

Mexican Pizza

Southwest Cobb Salad

Chicken Enchilada Soup

Refried Bean Soup

Flour Tortillas

 Refried Beans

Taco Bravos

Taco Shells, Tortilla Chips and More

Pico de Gallo

 

Easy Whipped Cream

This isn't really much of a recipe. It's more like a guideline. As in: Adjust the sugar until the sweetness of your whipped cream suits you. Usually I only use 1/2 cup of sugar per 1 cup of heavy cream, but there are times when my taste buds are in the mood for something sweeter and in goes another 1/4 cup of sugar. You could even go up to 1 cup of sugar, but that would just be waaaaaay too sweet for me. Especially since we usually eat whipped cream with something that is already pretty sweet. Like ice cream sundaes. Or pudding. A cup of hot chocolate. As a cookie and fruit dip. With pie, a la mode of course. You get the idea. Or you could even eat it plain.

And because I'm that cool mom everyone wants to be, I let Moira lick the beaters after I make whipped cream. Even if it's right after breakfast.

Easy Whipped Cream

1 cup heavy whipping cream
1/2-3/4 cup powdered sugar

Place beater/whisk attachment (for either a hand mixer or stand mixer) in a large metal or glass bowl in the freezer for 15 minutes. Remove from freezer and place beater/whisk attachment on mixer. Pour 1 cup heavy cream into the bowl and beat on medium speed until cream begin to get thick and frothy, about 3-5 minutes. Carefully add in sugar, continuing to beat to incorporate the sugar into the cream. Continue beating until stiff peaks form, about 5-8 minutes. To check for stiff peaks, turn off mixer and pick up straight out of the cream. If the peak made by the removal of the beater stands on its own and doesn't melt back into, the whipped cream is ready for serving. If the whipped cream doesn't hold its peak form, continue beating, checking every 1-2 minutes to see if it's ready. If over-whipped, the cream will turn into butter, so be careful not to over beat. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Source: Elizabeth original