Ingredients:

  • 6 English muffins, split and lightly toasted
  • 6 tablespoons unsalted butter, melted
  • 8 ounces Canadian bacon or cooked ham, diced
  • 2 tablespoons chopped fresh chives
  • 8 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large egg yolks
  • 2 tablespoons lemon juice, freshly squeezed
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 cup unsalted butter, melted and hot

Instructions:

  1. Arrange toasted English muffin halves in the baking dish. Drizzle with melted butter. Sprinkle with diced Canadian bacon/ham and chives.
  2. Whisk together eggs, milk, cream, salt, and pepper in a bowl. Pour over the English muffin base.
  3. Cover and refrigerate for at least 1 hour (or overnight).
  4. Preheat oven to 350°F (175°C). Bake, uncovered, until the egg mixture is set and golden brown (about 30-40 minutes). Check for doneness by inserting a knife into the center; it should come out clean.
  5. In a double boiler or heatproof bowl set over simmering water (don't let the bowl touch the water!), whisk together egg yolks, lemon juice, salt, and cayenne pepper until pale and slightly thickened.
  6. Slowly drizzle in the hot melted butter, whisking constantly until the sauce is thick, smooth, and emulsified.
  7. Let the casserole cool slightly. Spoon hollandaise sauce over the casserole. Serve immediately.