- Prep Time:
50 mins - Cook Time:
50 mins - Total Time:
1 hr 15 mins *
This overnight casserole is perfect for brunch and holiday gatherings. It’s as delicious as eggs benedict but so much easier.
* Plus overnight soaking time.
Only one more week until Christmas, are you ready? I have it a little easy this year since we’ll be spending the holidays with my husband’s family in Oklahoma. That means we’re not hosting any guests and we aren’t really in charge of any meals. We just get to, more or less, show up and eat. I love family.
However, if I were hosting a large gathering for, say, Christmas brunch, I would definitely make this eggs benedict casserole with tarragon béarnaise sauce. In fact, I actually did make it last year when we hosted brunch for my family and I’ve been patiently waiting to share it ever since. It paired beautifully with this citrus salad to create a meal that was a little decadent but not overly heavy.
An eggs benedict casserole is perfect for a large group because it has all the flavors of a traditional eggs benedict (like English muffins, Canadian bacon, and a rich eggy sauce) but with a lot less work. You can prep it the night before in a large casserole dish and bake it the next morning. There’s no last minute poaching of eggs so everyone can sit down to eat together.
The tarragon béarnaise sauce is an absolute must. When I first read the recipe, I was a little worried about the tartness of the sauce given the white wine and vinegar reduction as the base but it isn’t overpowering in the finished sauce. Of course you can stick with the traditional hollandaise sauce but it just isn’t the same. Trust me. I made both sauces last year and the tarragon béarnaise sauce was everyone’s first choice.
Happy Holidays, dear friends. Wishing you all peace, love, and joy.
Eggs Benedict Casserole with Tarragon Béarnaise Sauce
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes (plus overnight soaking time)
- Yield: 10-12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This overnight casserole is perfect for brunch and holiday gatherings. It’s as delicious as eggs benedict but so much easier.
Ingredients
For the eggs benedict casserole
- 1 tablespoon butter
- 1 (12-13 ounce) package sourdough English muffins, cut into 1-inch cubes
- 6 ounces Canadian style bacon, chopped
- 10 large eggs
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the tarragon béarnaise sauce
- 1 cup dry white wine
- 1/4 cup white wine vinegar
- 2 green onions, white parts only, sliced
- 1 tablespoon black peppercorns
- 3 large eggs yolks
- 1 1/4 cups unsalted butter, cut into 5 (4 tablespoon) portions
- 1–2 tablespoons chopped fresh tarragon leaves
Instructions
For the eggs benedict casserole
- Grease a 3-quart baking dish with butter. Add English muffin cubes and chopped Canadian bacon; toss to combine and then spread the mixture evenly in pan. Set aside.
- In a large bowl, whisk the eggs. Whisk in milk, garlic powder, paprika, salt, and pepper. Pour the egg mixture evenly over the English muffin and Canadian bacon mixture. Cover and refrigerate overnight.
- Remove the pan from the fridge and let stand at room temperature for 30 minutes before baking.
- Heat over to 325 degrees F.
- Bake casserole, uncovered, until slightly puffed and egg mixture is set, about 50 minutes. Serve with tarragon béarnaise sauce.
For the tarragon béarnaise sauce
- In a small saucepan, combine the wine, vinegar, onions, and peppercorns. Bring mixture just to boiling then reduce heat and simmer until reduced to 1/4 cup, about 20 minutes.
- Strain mixture through a fine-mesh strainer into a bowl. Discard solids.
- In another small saucepan, whisk egg yolks and 1/4 cup of the white wine-vinegar reduction together until combined. Set the pan over very low heat and add 1 (4 tablespoons) portion of butter. Cook the mixture, whisking constantly and allowing the butter to slowly melt and incorporate into the egg mixture. Remove the pan from the heat occasionally if the pan gets too hot and eggs begin to curdle. When the first portion of butter is incorporated, add the second portion. Continue cooking and whisking until the butter is melted. Repeat with the remaining butter. Cook until the mixture thickens.
- Stir in chopped tarragon leaves. Taste and season with salt to taste. Keep sauce warm until ready to serve (see Notes).
Notes
- To keep the sauce warm, you can set the pan over extremely low heat or over a pan of hot (but not simmering) water. You can also transfer the sauce to an insulated travel mug (like a Yeti cup). Whisk the sauce occasionally to keep it smooth.
- Recipe adapted from Magnolia Journal, Winter 2017.
Carmen Carlton says
This looks absolutely divine! I love Eggs Benedict! One question… Does the tarragon get added during the wine reduction stage or just before the addition of the butter?
Taming of the Spoon says
Oh my goodness. I forgot to include the addition of the tarragon in the instructions. So sorry about that!
The tarragon gets added at the end after all the butter is incorporated. I have fixed the recipe.
Thanks!