Instructions

Casserole: Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.

In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour overtop of English muffins and ham. Cover and refrigerate overnight.

Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce: Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.

Serve over casserole. Sprinkle with paprika, if desired.

Casserole

• 500 ml 2 cups chopped ham
• 6 6 English muffins, cubed
• 6 6 eggs
• 315 ml 1 1/4 cups milk
• 3 ml 1/2 tsp each dry mustard and paprika
• 1 ml 1/4 tsp freshly ground pepper

Hollandaise

• 3 3 egg yolks
• 1 ml 1/4 tsp dry mustard
• dash hot sauce
• 20 ml 4 tsp lemon juice
• 125 ml 1/2 cup salted butter, melted and hot
• Pinch paprika (optional)

Nutritional Facts