hollandaise sauce – Rants Raves and Recipes

Eggs Benedict Casserole

The other day I was strolling through Pinterest looking at large gathering brunch ideas and came across a number of “pins” about eggs Benedict casserole. The recipe was basically the same in all of them and it was designed to serve10-12 people.

The idea intrigued me, but what if you’re not having a group over? So I reworked the recipe to a more manageable portion to serve 4.

The recipe is really simple and easy, but does take time as you need to allow it to sit for 4-12 hours so the muffins soak up some of the egg. To make it even easier you can use my “quick” blender Hollandaise sauce which we will post below.

Ingredients for Eggs Benedict Casserole

3 English muffins split and cut into ½” cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½” pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter

Ingredients for Easy Blender Hollandaise Sauce

2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Directions for Eggs Benedict Casserole

Spray or butter a 3 cup (appox) Au gratin dish.

Split and cut up the english muffins and cut into small cubes.

Dice the Canadian bacon.

In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.

Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.

Cover with foil and refrigerate for at least 4 hours up to overnight.

When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.

While the casserole is baking begin to prepare the Hollandaise.

Directions for Blender Hollandaise

Melt two sticks of butter and keep warm (not hot).

Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.

When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

Eggs Benedict Casserole with Hollandaise Sauce

Here are a few items to help make this recipe:
Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish, Cherry
Hamilton Beach 58148A Power Elite Multi-Function Blender

Slightly eggy, interesting bread and of course Canadian bacon, how can you possibly go wrong, EH!

Yum

Eggs Benedict Casserole

Ingredients

Ingredients for Eggs Benedict Casserole
3 English muffins split and cut into ½" cubes
4 large whole eggs
6 oz Canadian bacon cut into ¼-½" pieces
1 cup whole milk or ½&½
½ tsp onion powder
½ tsp vanilla
½ tsp nutmeg
½ tsp salt & pepper
Vegetable oil spray or 2 Tbs soften butter
Ingredients for Easy Blender Hollandaise Sauce
2 sticks unsalted butter melted and warm
3 egg yolks
½ tsp salt & pepper each
juice of ½ a lemon = 1-2 Tbs appox.
2-3 dashes Tabasco sauce
pinch of paprika

Instructions

Directions for Eggs Benedict Casserole
Spray or butter a 3 cup (appox) Au gratin dish.
Split and cut up the english muffins and cut into small cubes.
Dice the Canadian bacon.
In a bowl place the eggs, milk,onion powder, vanilla ,nutmeg, salt and pepper. Whisk well to combine all the ingredients.
Sprinkle about ¼ of the bacon on the bottom of the dish, Then place ½ the English muffin in the dish and top with ½ the remaining Canadian bacon. Layer in the rest of the English muffin and top with the remaining bacon. Now pour the egg mixture over all and press lightly to insure all the muffin is in the batter.
Cover with foil and refrigerate for at least 4 hours up to overnight.
When ready to bake, place into a preheated 375º oven and bake in the center of the oven, covered for about 30 minutes. Then remove the foil and bake for another 10- 15 minutes until the top bacon is cooked and the muffin is browning slightly.
While the casserole is baking begin to prepare the Hollandaise.
Directions for Blender Hollandaise
Melt two sticks of butter and keep warm (not hot).
Into a blender place the egg yolks the lemon juice, salt, pepper, Tabasco and paprika and blend for a few seconds to combine all.
When the casserole is just about done, turn the blender on high and slowly add the warm butter until you have a thick pale yellow sauce. Pour sauce into a gravy boat and serve on the side.

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Stuffed Mushrooms

Stuffed Mushrooms are one of my favorite appetizers as well as a great addition to any hearty main course. The basic recipe works great as a stand alone dish with hollandaise with a larger mushroom and with a little tweaking makes a great appetizer or hors d’oeuvre.

Unlike a true duxelles this one does not need to completely dry the mushrooms so it is not necessary to wring as much of the moisture out of the stems before cooking.

Ingredients for Stuffed Mushrooms

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Directions for Stuffed Mushrooms

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.

In a food processor finely chop the stems and the shallot and garlic.

In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.

In a separate pan cook the sausage. Once cooked drain on paper towel.

Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.

Preheat oven to 375º.

Brush the caps with the melted butter and place into a baking dish.

Spoon the mixture into the cap cavities so that they are slightly mounded.

Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.

While the caps are cooking prepare the Hollandaise.

To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.

For hor d’oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Here are a few items to help make this recipe:
Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set

Not really my kind of Hors d’oeuvre, I’m more the bite size pieces of prime rib type!

Yum

Stuffed Mushrooms and Hollandaise

Ingredients

2# large mushrooms ( at least silver dollar size)
1 shallot finely chopped
1 clove garlic finely chopped
½# sage sausage
1 Tbs butter + 2 Tbs melted
2-3 Tbs olive oil or = amount of heavy cream
3-4 Tbs grated Parmesan or Swiss cheese
salt & pepper
Hollandaise sauce :(http://www.rantsravesandrecipes.com/category/sauces-and-gravies/hollandaise-sauce/)

Instructions

Gently wash and dry the mushrooms. Once dry carefully remove the stems and with a small spoon clean out the cap.
In a food processor finely chop the stems and the shallot and garlic.
In a saute pan with the 1 Tbs of butter, cook the mushroom mixture until soft and almost dry.
In a separate pan cook the sausage. Once cooked drain on paper towel.
Combine the sausage and the mushroom mixture in a bowl. Add the cheese and then enough oil or cream to make a slightly moist mixture that will hold together without falling apart. Taste and adjust seasoning.
Preheat oven to 375º.
Brush the caps with the melted butter and place into a baking dish.
Spoon the mixture into the cap cavities so that they are slightly mounded.
Sprinkle a little more cheese on top of each cap, and bake in the center of the oven for about 20-30 minutes until the caps are cooked through and the stuffing is hot and slightly browned on top.
While the caps are cooking prepare the Hollandaise.
To serve, place a small dollop of Hollandaise on a plate where each cap will go and the place the cap on top, this will help stabilize the caps on the plate. Spoon the sauce over each and serve. They make a great accompaniment to steak.
For hor d'oeuvre instead of the oil or cream use a few ounces of softened cream cheese and smaller caps and skip the Hollandaise sauce.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/stuffed-mushrooms-hollandaise/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.