The Ultimate Eggs Benedict Casserole

• 1 cup Woolworths Fresh Full Cream Milk
• 8 Woolworths Free Range Large Eggs
• 3 Woolworths Mild Spring Onions, finely sliced
• 1 t Woolworths Garlic Powder
• 1 t Woolworths Sea Salt
• 6 Woolworths English Muffins, sliced in half
• 500 g Woolworths Paprika
• 1 t Woolworths Streaky Wood Smoked Bacon, cut into small cubes
• 40 g Italian Parmigiano Reggiano Cheese, grated
• Woolworths Fresh Chives

For Hollandaise:

• 83 g Woolworths Unsalted Butter
• 3 egg yolks
• 2 T water
• 2 t lemon juice
• 1 ½ T Woolworths Dijon Mustard
• Sea salt and ground black pepper, to taste

1. Preheat the oven to 180°C.
2. Whisk together milk, eggs, spring onions, garlic powder and salt.
3. Lightly toast each English muffin half in a pan until golden.
4. In a pan, fry the bacon until golden and crispy. Place the toasted English muffins in the casserole.
5. Pour the whisked mixture over everything.
6. Lightly dust with paprika and parmesan.
7. Bake for approximately 30 minutes or until the eggs are cooked.
8. Set up a double boiler on medium heat, adding butter.
9. Once butter is halfway melted, add water and egg yolks.
10. Whisk continuously for approximately 2 minutes, then add lemon juice.
11. Continue whisking for approximately 10 minutes, *taking the bowl off the heat occasionally to prevent curdling.
12. Season with salt and black pepper.
13. Pour over the baked casserole before serving and enjoy. Sprinkle with chives and serve warm.
14. *Cook’s note: try to be patient, as the sauce can take some time and then come together very fast