Ingredients:

  • 6 English muffins, split and lightly toasted
  • 8 oz cooked ham, thinly sliced
  • 12 large eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh chives, for garnish
  • 6 large egg yolks
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup (1 stick) unsalted butter, melted
  • Pinch of cayenne pepper
  • Salt and white pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Arrange the toasted English muffin halves in the prepared dish. Top with the sliced ham.
  3. In a large bowl, whisk together the eggs, milk, cream, salt, and pepper. Pour the egg mixture evenly over the ham and English muffins.
  4. Bake for 30-35 minutes, or until the eggs are set and the top is lightly golden brown.
  5. While the casserole bakes, make the hollandaise. In a saucepan or double boiler over low heat, whisk together the egg yolks, lemon juice, and Dijon mustard until pale and slightly thickened.
  6. Gradually whisk in the melted butter, a little at a time, until the sauce is thick, smooth, and emulsified. Season with cayenne pepper, salt, and white pepper to taste. Be careful not to overheat, or the eggs will curdle!
  7. Let the casserole cool slightly before slicing and serving. Drizzle generously with hollandaise sauce and garnish with chopped fresh chives.