Eggs Benedict Casserole (Print Version)

# Ingredients:

01 - 350 g of French ham, diced.
02 - 6 toasted slices of pain de mie.
03 - 8 big eggs.
04 - 500 ml whole milk.
05 - 1 teaspoon of garlic powder.
06 - 1 teaspoon of onion powder.
07 - Freshly chopped chives to decorate.
08 - A tiny pinch of paprika.
09 - 4 egg yolks (you'll need large ones).
10 - 125 ml heavy cream.
11 - A couple of tablespoons of lemon juice.
12 - 1 teaspoon of smooth Dijon mustard.
13 - A dash of cayenne pepper.
14 - A pinch of salt.
15 - 125 ml melted butter.

# Instructions:

01 - Coat a 23x33 cm baking dish with non-stick spray.
02 - Start with half the ham, layer the toasted bread pieces, then top with the rest of the ham.
03 - Beat the eggs, milk, and seasoning together, then pour it over the layered ingredients.
04 - Cover everything up and leave it in the fridge for at least 5 hours or overnight.
05 - Leave it at room temp for half an hour before putting it in the oven.
06 - Pop it in the oven (covered) at 190°C for 35 minutes.
07 - Remove the cover and bake another 15 minutes until it's firm and cooked through.
08 - Toss all hollandaise ingredients (except butter) into a blender and blitz until smooth.
09 - While blending, slowly pour in the melted butter so it emulsifies nicely.
10 - Dish out portions topped with warm hollandaise sauce and sprinkled chives.

# Notes:

01 - Ideal for preparing ahead of time!
02 - Fantastic for a brunch gathering.
03 - The blender hollandaise makes this super simple.
04 - Toasting the bread beforehand is optional but tasty.

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