Description
A deliciously rich and savory take on classic Eggs Benedict, this bake layers toasted bread, Canadian bacon, and whole eggs with a silky hollandaise drizzle. Perfect for brunch gatherings or a make-ahead weekend breakfast, it’s a one-dish wonder that delivers gourmet flavor with minimal fuss.
Ingredients
Scale
- 6 slices thick-cut bread (sourdough, French, or brioche)
- 10 slices Canadian bacon or ham
- 8 large eggs (6 for custard, 2 whole on top)
- 1 1/2 cups whole milk or half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup prepared hollandaise sauce
- 1 tablespoon chopped fresh parsley (optional)
- 1/4 teaspoon paprika (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Lightly toast the bread slices and arrange them in the dish to form a solid layer.
- Layer Canadian bacon evenly over the bread.
- In a bowl, whisk together 6 eggs, milk, salt, and pepper. Pour over bread and ham.
- Crack the remaining 2 eggs on top of the bake, spacing them apart.
- Bake for 30–35 minutes, until the custard is set and egg whites are firm.
- Remove from oven and drizzle with warm hollandaise sauce.
- Garnish with parsley and paprika if using. Let rest 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes