This past weekend my sister came to visit for her last trip before she has a sweet baby girl. We had a baby shower with my sister’s friends that live in my local area. It was a fun time. I always enjoy a group of women who get together and bond, even if 75% of the conversation is about babies. Even so women can be very sassy!
My sister is gluten-free. When the mom-to-be does not eat gluten, you make sure you have food just for her. For each item I had a gluten-free option. Cupcakes, scones, macaroons, and Eggs Benedict strata. What I want to tell you about is the Eggs Benedict strata. We took this recipe from the Taste and Tell blog, and made one pan that was exact to this recipe + red peppers. We then went to a local market and purchased gluten-free English muffins and substituted them for the regular english muffins to make a gluten-free option. Um. It. was. damn. good.
My apologies as I was caught up in the moment and never took a photo of the strata so you will have to go to the Taste and Tell blog to see their version (it looks exactly like it turns out). This is the perfect dish that you can prep and make the night before, and then bake just before your guests arrive. I am actually a bit excited for the next time we make it. I could not have enough. I even liked the gluten-free version!
For those of you that hate to make poached eggs, this might be the perfect brunch option to make at home. The hollandaise sauce is superb, and just the right added touch to this dish (it better be with all the butter it contains). I definitely suggest adding the red peppers. It gave it just the extra bite that was needed. Enjoy this quick and amazing recipe:
- 6 whole English muffins
- 6 oz Canadian-style bacon, chopped
- 6 eggs
- 1 1/2 cups milk
- salt and pepper
- 3 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- dash of hot sauce
- 1/2 cup butter, melted and very hot
- Spray an 8-inch baking dish with nonstick cooking spray. Cut the English muffins into 1-inch cubes. Place half of the cubes in the prepared baking dish, then sprinkle with half of the Canadian bacon. Top with the remaining English muffin cubes and then the remaining Canadian bacon.
- Whisk together the eggs and the milk. Season with salt and pepper. Pour the egg mixture evenly over the top of the bread. Use your hands to press down the bread to make sure that it has all been soaked with the mixture. Cover and refrigerate for several hours, preferably overnight.
- Preheat the oven to 350F. Remove the strata from the oven and let it sit on the counter while the oven comes up to temperature. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 50-60 minutes.
- When the strata is almost finished baking, prepare the hollandaise sauce. Place the egg yolks, Dijon, lemon juice and hot sauce in a blender. Blend for several seconds. Very slowly, stream the hot butter into the sauce, keeping the blender on the entire time. Blend until the sauce is thick.
- Serve the strata warm with the hollandaise poured over the top.