Grease a 3-qt rectangular baking dish with the butter. Toss together English muffin cubes and Canadian-style bacon in dish; spread evenly. In a large bowl lightly beat eggs. Whisk in cream, garlic powder, paprika, salt and pepper. Evenly pour egg mixture over mixture in dish. Cover and refrigerate overnight.
Let casserole stand at room temperature 30 mins. Preheat oven to 325 degrees. Bake, uncovered, about 45-50 mins or until puffed and set. Let stand 10 mins before serving.
While casserole bakes, prepare Tarragon Bearnaise Sauce. Ladle sauce over individual servings.
Tarragon Bearnaise Sauce
In a small saucepan combine 1 cup dry white wine; 1/4 cup white wine vinegar; 2 green onions, white parts only, finely chopped; and 1 Tbsp cracked black pepper. Bring just to boiling. Reduce heat and simmer, uncovered, until reduced to about 1/4 cup liquid (about 20 mins). Strain through a fine-mesh sieve into a bowl. Place 3 egg yolks and a dash of salt in the top of a double boiler. Whisk in vinegar mixture. Place over gently boiling water (upper pan should not touch water). With an immersion blender constantly running, gradually add 1 1/4 cups melted butter to yolk mixture while blending. Continue blending until mixture becomes thick and an instant-read thermometer inserted in sauce registers 160 degrees. Immediately remove from heat. Stir in 1 to 2 Tbsp chopped tarragon leaves (or fresh chives).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (123g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 83 (70%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 33.8mg||10 %|
|Sodium 146.8mg||5 %|
|Potassium 172.8mg||5 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.5g|
|Protein 3.8g||5 %|
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Calories per serving: 118
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