Ingredients:

  • 6 English muffins, split and lightly toasted (300g)
  • 4 tablespoons unsalted butter, melted (56g)
  • 8 ounces Canadian bacon, diced (227g)
  • 8 large eggs
  • 1 cup whole milk (237 ml)
  • 1/2 cup heavy cream (118 ml)
  • 1/4 teaspoon salt (1.5 g)
  • 1/4 teaspoon black pepper (1.5 g)
  • 1 (12-ounce) jar prepared hollandaise sauce (340g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • Fresh parsley, chopped (about 2 tablespoons)

Instructions:

  1. Lightly toast English muffin halves. Brush with melted butter. Arrange in a greased 9x13 inch baking dish.
  2. Scatter diced Canadian bacon (or ham) evenly over the English muffins.
  3. In a large bowl, whisk together eggs, milk, heavy cream, salt, and pepper until well combined.
  4. Carefully pour the egg mixture evenly over the English muffins and ham.
  5. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the eggs are set and the top is lightly golden brown. Check doneness by gently shaking the dish - the center should be just set.
  6. While the casserole is baking, warm the hollandaise sauce gently in a saucepan over low heat (or according to the jar's instructions). Stir in lemon juice and cayenne pepper (if using).
  7. Let the casserole cool for a few minutes before slicing. Drizzle generously with warm hollandaise sauce. Garnish with fresh parsley.