Eggs Benedict Strata with Hollandaise Sauce and Asparagus

Benedict Strata with Hollandaise Sauce & Asparagus



1 (12 oz.) pkg. English muffins
1 (6 oz) pkg. Canadian style bacon, chopped
6 large eggs
1 ½ c. milk
2 T. mayonnaise
1 tsp. lemon zest
2 T. fresh lemon juice
½ tsp. salt
½ tsp pepper
1 pkg. hollandaise sauce mix (or make your own, recipe follows)
5-6 asparagus spears per serving (lightly steamed)

Prepare the night before (or at least 2-3 hours before baking). Cut muffins into 1 inch pieces. Grease a 10 inch round tart pan, place muffin pieces in pan. Top with chopped Canadian bacon.

In a medium bowl, whisk together eggs, milk, mayonnaise, lemon zest, lemon juice, salt and pepper until well blended. Slowly pour over muffin mixture. Cover and refrigerate over night or at least 2 hours.

Preheat oven to 350. Remove strata from refrigerator, uncover, and let stand for 5 minutes. Bake for 50-55 minutes or until a knife inserted near center comes out clean.

Prepare hollandaise sauce, serve over strata with asparagus on the side.

Hollandaise Sauce

2 T. water
1 T. white vinegar
Salt/pepper
1 ½ tsp water
2 egg yolks
9 oz butter
1 lemon

Reduce by water and vinegar by ½. Shake in a little salt and pepper. Remove from stove. Add 1 ½ tsp. water and 2 beaten egg yolks. Return pan to stove and whisk over low heat. Gradually add 9 oz. soft butter. Heat very slowly until thickened. Add a few drops of freshly squeezed lemon juice and a little salt to taste.