Eggs Benedict Casserole for St Benedict

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Today is the Feast of Saint Benedict. He was born in Italy around 480. In his early years he was educated in Rome, but quickly became disenfranchised by life in the city.

He moved to Subiaco where he became a hermit and lived in a cave for three years. Even though Benedict was doing his own thing in the cave, he became well know and was asked by some monks in Vicovarco to become their abbot.  They became disgruntled and didn’t like how Benedict ran things in the monastery, so they tried to poison him.

He returned to Subiaco and attracted more disciples and began to organize them into 12 monastery. He left in 525 reportedly over a disagreement with a fellow priest Florentius and settled into Monte Cassino. This is where he destroyed a pagan temple and brought the people of the area back to Christianity.  He died at  Monte Cassino on March 21st.

I decided to make Eggs Benedict Casserole for his feast day

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Eggs Benedict Casserole

Ingredients:

1/2 pound Canadian Bacon or ham diced
6 english muffins cut into 1 inch pieces
6 eggs
2 cups half and half
1 teaspoon Montreal Steak Seasoning
HOllandaise Sauce
4 egg yolks
1/2 cup heavy cream
2 tablespoons lime juice
1 teaspoon dried mustard
1/2 cup butter melted
3 tablespoons chopped chives for garnish

Directions:

Coat a 9 x 13 pan with cooking spray combine the ham and english muffins in the pan. In a large bowl whisk eggs, half and half and steak seasonings. Pour over the top of the ham and muffins. Cover and allow to refrigerate overnight. In the morning preheat your oven to 375. Remove the pan from the fridge and allow to come to room temperature about 30 minutes. Wrap in aluminum foil for the first 1/2 an hour of baking. Remove the foil and allow to bake for an additional 15 minutes or until puffed and brown.
While it is baking make the Hollandaise Sauce.
For the Hollandaise Sauce
In a blender or food processor add the egg yolks, cream, and mustard. cover and blend for 10 seconds or so. Through the feed tube slowly pour the hot melted butter into the mixture. Continue blending until the mixture has thickened, another minute or so.
Pour hollandaise sauce over casserole and garnish with chopped chives. Serve hot.

Peace be with you,

Veronica

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7 Responses to “Eggs Benedict Casserole for St Benedict”

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    1
    Lesley — July 11, 2014 at 4:00 am

    Veronica, this looks interesting! Maybe I missed it, where can I find the recipe?

    Reply

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    2
    Linda — July 11, 2014 at 7:22 am

    I guess he was quite a character. Loved the history lesson. Do you share your recipes? :-)

    Linda

    Reply

  3. #
    3
    Debra — July 11, 2014 at 9:16 am

    Yep, my question as well—recipe, please. :) As always, i love the lessons here.

    Reply

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    4
    Alison @ Daily Moves and Grooves — July 11, 2014 at 10:16 am

    Happy feast day of St. Benedict! Love that you made this in his honor :)

    Reply

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    5
    Sarah — July 11, 2014 at 9:27 pm

    How many servings is this recipe?

    Thanks for sharing! :)

    Reply

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    6
    Stephanie @CopyKat.com — July 12, 2014 at 9:14 am

    Oh man, this looks really delicious. I want to try this for my next Sunday brunch. The last time I tried to make eggs benedict, it didn’t go so well, and I delayed brunch because I had to remake my sauce a couple of times.

    Reply

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    7
    Daphne — July 18, 2014 at 9:18 am

    Good Morning Veronica, I love Eggs Benedict and actually it is my husbands absolutely favourite breakfast. I cannot wait to try your version.
    Best Wishes
    Daphne

    Reply

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