Eggs Benedict Casserole

Name: Eggs Benedict Casserole
Ingredients: 1 tablespoon Olive Oil, plus more for the pan; 6 English Muffins, split and cut into 1 inch pieces; 1 large leek, white and light green part only, cut into 1/4 inch thick half moons; 12 oz Canadian Bacon, chopped; 6 large eggs plus 8 large egg yolks, room temperature; 2 1/2 cups whole milk; 1 1/2 teaspoon dry mustard; 2 tablespoon chopped fresh chives, plus more for serving; 2 cups heavy whipping cream; 3/4 teaspoon cayenne pepper; Salt and Pepper to taste; 1/2 cup unsalted butter; 1 tablespoon fresh lemon juice; zest of 1 lemon; 1 teaspoon Dijon Mustard

Eggs Benedict Casserole was pinched from <a href="http://mizhelenscountrycottage.blogspot.com/2013/03/eggs-benedict-casserole.html" target="_blank">mizhelenscountrycottage.blogspot.com.</a>

INGREDIENTS

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1 tablespoon Olive Oil, plus more for the pan

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6 English Muffins, split and cut into 1 inch pieces

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1 large leek, white and light green part only, cut into 1/4 inch thick half moons

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12 oz Canadian Bacon, chopped

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6 large eggs plus 8 large egg yolks, room temperature

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2 1/2 cups whole milk

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1 1/2 teaspoon dry mustard

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2 tablespoon chopped fresh chives, plus more for serving

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2 cups heavy whipping cream

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3/4 teaspoon cayenne pepper

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Salt and Pepper to taste

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1/2 cup unsalted butter

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1 tablespoon fresh lemon juice

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zest of 1 lemon

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1 teaspoon Dijon Mustard

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